Green Goddess Salad Bowls with Salmon include crispy salmon on top of the popular salad. This comprehensive meal is full of vitamins and minerals and fresh flavors.
– 3 cups green cabbage thinly sliced– 4 cups spring greens or baby spinach chopped– 1 medium-sized cucumber peeled and chopped– 3 stalks green onion chopped– ¼ cup fresh chives chopped– ½ cup roasted sunflower seeds*
Ingredient
For the Salad:
– 1 pound salmon– 2 tsp avocado oil– 1 tsp garlic powder– ½ tsp sea salt to taste
For the Salmon:
– 1 1/2 large ripe avocado– 3 Tbsp fresh lemon juice– 1 to 2 cloves garlic minced– Sea salt to taste
Green Goddess Dressing:
Step 1
Step 1
Add chopped spring greens, cabbage, green onions, chives, and sunflower seeds to a large mixing dish or serving basin.
Direction
Step 2
Step 2
In a small bowl, mash the avocados until creamy with the fresh lemon juice, minced garlic, and sea salt.
Step 3
Step 3
Mix the salad greens with the mashed avocado mixture in the bowl with salad tongs to coat them in heavy dressing. Tossing and eating the salad reveals its rich flavor and smooth texture.
Step 4
Step 4
Taste the salad and add sea salt and lemon juice. Add balsamic, apple cider, rice, or dijon mustard for more flavor. Add olive or avocado oil for lubrication.
Step 5
Step 5
Keep the salad bowl cold in the fridge while preparing the salmon. The salad can be prepared while the salmon cooks, but it takes longer to chop.