A loaded salad, like this one, is my ultimate feel good about what I just ate dinner. It never ceases to amaze me how piling up a variety of fresh ingredients, topping them with a good quality protein and dressing the whole thing in a favorite dressing comes together so simply, yet tastes delightful. It feels good to put this in your body, the colorful produce is inviting and nutritious. You can rest assure anti-inflammatory and anti-aging is right in this bowl.
Wild salmon or sustainably raised farmed salmon is more expensive yet well worth the extra penny. You can taste the difference. It pays to get better fish for a salad like this. Good news is you won’t need a lot, one large size portion will feed two people. Crunchy sprouted beans, mixed baby greens, cucumbers and eggs make this a complete meal. I prefer a creamy dressing here like my Green Goddess but feel free to use what you like best. Kurt has it with a simple Italian dressing every time.
- 2 cups mixed baby greens
- ⅓ cup cherry tomatoes, halved
- ⅓ cup english cucumber, peeled and diced
- ⅓ cup sprouted beans
- 3 eggs, soft boiled, quartered
- 1 large portion wild salmon
- 1 tsp wasabi powder
- ½ tsp Dijon mustard
- salt and pepper
- grated parmesan to liking
- Preheat oven to 350 degrees.
- Season salmon with salt and pepper. Spread dijon mustard over the top, then wasabi powder.
- Roast 15-20 minutes. Turn the broiler on and allow the top to get slightly golden and bubbly.
- Once cooked, remove from the oven and let stand for a few minutes to cool. Flake with a fork.
- Divide salad greens between two bowls, top evenly with cucumber, tomatoes, sprouted beans and eggs. Top with salmon and grated parmesan.
- Enjoy with your favorite dressing. (Tip: Creamy dressings work best)