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.
Prep Time 20 minutes mins
- 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)
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.
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)
Additional options:
- 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.