Asparagus + Smoked Wild Sockeye Salad
This easy-to-put-together salad is refreshing as it is delicious! And great for digestive health with prebiotic-rich veggies like asparagus, which feed the helpful bacteria that live in your gut. Not to mention the rich Omega-3s in the salmon and avocados - although different forms of Omega-3s are great for the brain. If you prefer a 100% plant-based salad, try pan-seared smoked tempeh, a fermented tofu packed with protein - also great for gut health! See more suggestions in the Notes section below.
Ingredients
- 1 6 oz wild smoked salmon filet (store-bought)
- 1 bunch asparagus (roasted with garlic or pickled from a jar)
- 1 can large pitted black olives (drained)
- 2 bunches tender leafy greens (mix of butter, sweet crisp, summer crisp and oakleaf lettuces or any variety of your favorite tender leafy greens)
- 1/2 avocado (sliced)
- 1-2 tbsp extra virgin olive oil (drizzle over salad)
- 1 splash fresh lemon juice
- 1 dash sea salt (to taste)
- 1 dash cracked black pepper (to taste)
Instructions
Asparagus
- preheat oven to 400.
- place asparagus into a mixing bowl, drizzle with olive oil, add 1 minced garlic clove, of sea salt and black pepper. add 1 tablespoon lemon juice (optional) and toss to coat.
- arrange asparagus onto a baking sheet and bake in the preheated oven for 15 minutes. set aside to cool.
- using two separate bowls, add tender mixed greens, black olives, the smoked salmon filet (halved) and sliced avocado. top with the roasted (or pickled!) asparagus.
- drizzle with olive oil, a splash of fresh lemon juice, salt and pepper. enjoy!
Salad greens
- in a large bowl add the tender mixed greens, smoked salmon, black olives, avocado and asparagus.
- drizzle the salad with extra virgin olive oil, a splash of lemon, and salt and pepper. toss and enjoy.
Notes
Here are some tasty plant-based substitutions:
- pan-seared smoky tempeh ( I like using Lightlife's Tempeh Smoky Bacon)
- smoky jackfruit chicken salad (try this recipe from Oh She Glows)
- try sprinkling toasted nori seaweed on top of the salad. this adds a slightly nutty taste and a light and crispy touch. you can buy sheets already toasted or you can buy them plain and can toast them yourself. simply add a modest amount of sesame oil to each side. over a gas burner gently waft back and forth over a medium heat. cook until the nori is toasted and beginning to turn golden brown (roughly 20 seconds).
- enjoy with sourdough crackers or cracker of choice.
Tried this recipe?Let us know how it was!
