Salad's can be boring. We get it. But when it is 7000 degrees in Dallas (not really, obviously - but good-ness it feels like it!) and the LAST thing you want is something hot to eat - salad's can make the perfect meal! That's right... To all my manly men out there - I just referred to a salad as a "meal..."
When Mo and I first met and I offered to make dinner and told him we were going to have "a big salad..." he almost broke up with me right there on the spot. (Look what he'd be missing out on today! Ha! 🙂 ) Nevertheless, he indulged me and all but licked his bowl clean. This girl can make a mean salad... And one that does not leave you feeling like you just ate "rabbit food..."
The key is loading it up with different textures and temperatures and then tossing it with a really yummy dressing.
First you've got to start with really good greens - none of this iceberg lettuce crap. I'm talking spinach, arugula, kale, mixed baby lettuces, mache, etc. Anything but iceberg!
Then, you pick out your protein - be it salmon, as on this salad, or perhaps roasted chicken, ground beef or bison, if you're vegan - maybe some tempeh... And season whatever you choose really well! THIS is key!
Now lets talk temperatures - I love to toss a salad with some vegetables (anything in season) I've just roasted or a just cooked protein source - this way the warmth from the cooked item gently wilts the greens... I know this may sound odd but THIS is what brings the whole salad together and makes it really feel like a true meal vs just greens and vegetables on a plate.
So you have the crisp from the greens, the warmth from the vegetables and/or protein and now we need something chilled that when you bite into it along with the greens and protein creates this awesome experience in your mouth... Stop! Get your minds out of the gutter! I'm talking about FOOD! 😉 This is where avocado or fruit, like the blood oranges in this salad come into play...
Now the dressing... It really depends on what season we're in for me. So, if it's cold outside and I am craving greens but want something really hearty - I will make a creamy dressing with Primal Kitchen Avocado Oil Mayo as the base. If it's hotter than hell outside and I want anything BUT hearty - I will simply use good extra virgin olive oil or avocado oil and either with a vinegar - red wine vinegar, balsamic vinegar or my fav: apple cider vinegar.
Last but absolutely not least - something crunchy - this should go on the salad after you've dressed it so that it doesn't get the crunchy item soggy. I love to toast up sourdough croutons or roast some chickpeas or black beans. Toasted pumpkin seeds or almonds, pecans, cashews, etc. are great too! In this salad, the crunch actually comes from the way I cooked the salmon - because it is seared, it gets this wonderful crust! Mmmm... It's SO good! You could also make your own tortilla chips by slicing up Ezekiel brand Sprouted Corn Tortillas or Siete brand Almond Flour or Coconut Flour Tortillas and toasting in the oven to get them crisp!
See? Salads don't have to be boring! They are AWESOME if you follow these steps!
Now make this one and you can thank me later! 😉
Enjoy!!!
Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
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Ingredients
Directions
Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.
While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.
To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.
