Salmon & Spinach Salad

Succulent grilled salmon fillets are nestled atop a bed of fresh baby spinach, tossed with a medley of colorful vegetables, and drizzled with an Asian-inspired dressing.

Ingredients

• 1 - 4 oz salmon fillet
• 1 tbsp tomato - diced, optional
• 1/4 cup snap peas
• 1/4 red pepper - thinly sliced
• 2 cups spinach leaves
• 1/4 avocado - sliced or diced
• 3/4 tbsp rice vinegar
• 1 tsp soy sauce - use Braggs liquid aminos if you are sensitive to gluten or you can use gluten free soy sauce
• 1/2 clove garlic
• 1 1/2 tsp ginger - fresh, chopped
• 3/4 tbsp oil - I like to use half olive and half sesame oil
• 1/2 tsp sesame seeds

Instructions

1. Preheat grill or broiler.
2. Put the first 5 ingredients into a blender and blend until smooth to make the dressing. Add sesame seeds and stir.
3. Put spinach, peppers, avocado, and snap peas into a bowl. Pour dressing over salad, and stir.
4. Brush salmon with oil and cook on the grill, in a hot pan on the stove, or under a broiler (on low) until cooked throughout.
5. Put salad on a plate and top with salmon.

Nutrition (per serving)