Salad Month is here! For the next four weeks, we’ll be celebrating the vibrant world of salads. From classic Caesar to refreshing Greek, and everything in between, we’ll explore the endless possibilities of this healthy and delicious dish.
INGREDIENTS
- 1 can wild Alaskan pink salmon, drained
- 1 head romaine lettuce, washed and chopped
- 2–3 hearts of palm, chopped
- 1 handful cherry tomatoes, halved
- 2–3 steamed beets (e.g., Love Beets), sliced
- 1/2 avocado, diced
- 1 tablespoon olive oil
- 2–3 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- Sea salt, to taste
INSTRUCTIONS
- Prepare the salad ingredients by chopping the lettuce, hearts of palm, cherry tomatoes, and beets. Add them to a large bowl.
- Top the salad with the drained salmon.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and a pinch of sea salt until well combined.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
