INGREDIENTS
SALAD:
- 6-7 handfuls organic spring mix salad
- 4 hardboiled organic pasture raised eggs (halved)
- 1-2 cups organic heirloom or regular cherry tomatoes (halved)
- ½ english cucumber (sliced or quartered)
- 2 cups organic fresh green beans
- ¼ cup organic kalamata olives
- 1-pound organic fingerling potatoes (variety)
- Freshly ground sea salt and ground black pepper
- Splash extra virgin olive oil, salt, pepper and dried basil
- ¼ cup capers
SALMON:
- 2 wild caught fresh salmon filets
- Freshly ground sea salt and ground black pepper
- ½ teaspoon organic garlic powder
- ½ organic lemon (squeezed)
DRESSING:
- ¼ cup extra virgin olive oil
- 2 organic lemons (juiced)
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 3 cloves garlic (minced)
- Freshly ground sea salt and ground black
INSTRUCTIONS
- Wash the potatoes and place in a large stainless-steel pot. Cover fully with filtered water and add salt. Bring to a boil for at least 15 minutes or until soft. Once soft, remove from heat and water and let cool. Once cooled, cut into halves or quarters—depending on size.
- Then, in that same pot, place the eggs and cover with filtered water. Bring to a boil. Once boiling, boil for 8 minutes. Then, remove from heat, rinse with cold water and place in the refrigerator.
- Then, fill a 6-inch cast iron skillet with filtered water. Once slightly bubbling but not boiling, add the washed green beans. Cook for 3 minutes or so or until bright green. Remove from heat and water and let cool.
- Wash the tomatoes and cucumber. Slice and set aside.
- Chop the garlic if not already chopped.
- Next, prepare the salmon. Season the salmon with lemon juice, salt and pepper.
- Heat a medium sized cast iron skillet to medium heat.
- Once heated, add avocado oil.
- Then, once the oil is heated, place the salmon in the pan skin side down. Cook for 3 minutes or so, and then, flip and cook for 2 minutes or so.
- Remove from heat and cut into chunks.
- Take the eggs out of the refrigerator. Deshell them, and slice into halves.
- In a large salad bowl, add the spring mix.
- Then, add the sliced cucumber, sliced tomatoes, green beans, sliced potatoes, and eggs.
- Then, top with the salmon, olives and capers. You can also set aside some of the ingredients that not everyone loves, so that each person can put on their favorite toppings.
- Lastly, mix the dressing all together well and pour over the salad.
*Note: You can prep by cooking the potatoes, green beans and eggs ahead of time.
