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Salmon and Broccolette Superfood Salad

by Livestrong_Recipes  |  Feb 11, 2019

Salmon and Broccolette Superfood Salad
Photo Credit: Claudia Totir/ adobe stock
  1. PREP
  2. 30 m
  • COOK
  • 25 m
  • TOTAL
  • 55 m

Recipe courtesy of Earthbound Farm.

INGREDIENTS

SERVES 4

  • 12 oz salmon
  • 1/4 cup dry quinoa
  • 8 stalks Broccolette
  • 4 cups Organic Baby Spinach
  • 3/4 cup Watercress
  • 2 tomato(es)
  • 1 carrot(s)
  • 1 cup Organic Microgreens
  • 1 medium avocado
  • 1/4 cup Sunflower Seeds
  • 3 oz Balsamic Vinegarette (3 ounces)

DIRECTIONS

1 Remove the bones from the salmon and season with salt and pepper and grill the fish until cooked through (about 3 to 6 minutes per side over high heat, depending on thickness). Set aside to cool. The salmon can be grilled a day in advance of serving; just cover the fillet tightly and refrigerate. Before serving, cut the salmon into large chunks.
2 Place the quinoa in a strainer and rinse thoroughly with cool water for 1 minute. Place 1/2 cup of water and the quinoa in a small pan and bring it to a boil over high heat. Reduce the heat to low, cover and simmer until the water has evaporated, about 10 minutes. Turn the heat off, fluff the quinoa with a fork, and let it cool.
3 To assemble the salad, place the spinach, watercress, tomatoes, carrots, parsley leaves and cooled broccolette in a large bowl and toss with your favorite vinaigrette salad dressing, just to coat lightly. Transfer the mixture to a large platter or divide between 4 individual plates.
4 Scatter the cooled quinoa and a handful of microgreens or sprouts over the greens. Top with the salmon and avocado. Sprinkle the salad with the sunflower seeds and top the salmon with a drizzle of vinaigrette. Serve immediately.