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Spinach and Quinoa Salad

Spinach and Quinoa Salad - Living with Ivey

Description

With Avocado Vinaigrette, topped with Crispy Salmon, pumpkin and pomegranate seeds.
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READ THE RECIPE BELOW

Ingredients

oz salmon filet, skin on
tsp sea salt
tbsp olive oil
cup cooked quinoa
cup fresh spinach
tbsp raw pumpkin seeds
tbsp pomegranate seeds
avocado, thinly sliced
avocado
lemon, juiced
tbsp apple cider vinegar
tsp raw honey
cup fresh basil
small shallot
garlic clove
tsp salt
tsp ground black pepper
cup olive oil
cup water to thin

Instructions

Salmon

Preheat oven to 450
Pat dry salmon filets and salt generously
Add olive oil to a cast iron skillet over medium-high heat
Cook for 6 minutes
Flip and transfer to oven for 6 minutes
Transfer to plate, carefully remove skin and set aside

Avocado Vinaigrette

Add all ingredients, except olive oil and water, to a high speed blender
Pulse to combine
While blender runs on low, add olive oil gradually then add water gradually to thin

Salad

Toss together spinach and quinoa
Arrange on platter
Drizzle with dressing
Garnish with sliced avocado, pumpkin seeds, pomegranate seeds
Using a fork, roughly chop salmon into cubes and add to salad