Healthy green goddess salad bowls with crispy salmon are refreshing and filling! For a tasty, nutritious dinner, add your favourite vegetables!
INGREDIENT
For the Salad:– 3 cups green cabbage thinly sliced– 4 cups spring greens or baby spinach chopped– 1 medium-sized cucumber peeled and chopped– 3 stalks green onion chopped– ¼ cup fresh chives chopped– ½ cup roasted sunflower seeds*For the Salmon:– 1 pound salmon– 2 tsp avocado oil– 1 tsp garlic powder– ½ tsp sea salt to tasteGreen Goddess Dressing:– 1 1/2 large ripe avocado– 3 Tbsp fresh lemon juice– 1 to 2 cloves garlic minced– Sea salt to taste
INSTRUCTIONS
Mix chopped spring greens, cabbage, green onions, chives, and sunflower seeds in a large bowl to make the salad. Mash avocados with lemon juice, garlic, and sea salt in a small bowl until creamy.
Step 1
Mix the salad greens with the mashed avocado mixture in the bowl with salad tongs to coat in thick dressing. Tossing and tasting the salad reveals its rich flavour and smooth texture.
Step 2
Season salad with sea salt and lemon juice. Add balsamic, apple cider, rice, or dijon mustard for flavour. Lubricate with olive or avocado oil.
Step 3
Store the salad bowl in the fridge while making salmon. Salad can be made while salmon cooks, but chopping takes longer.
Step 4
Prepare Salmon:
Grease a large casserole or baking sheet. Cover salmon fillets in baking dish with avocado oil. Oil salmon with a silicone brush or hands. Use lots of garlic powder and sea salt.
Step 5
Set oven to High Broil. Broiling heats the oven quickly without preheating. Third-from-top shelf for salmon.
Step 6
Avoid placing salmon near the heating element on top shelves to avoid fat splattering. Top element fat can ignite an oven. Attempt to avoid.
Step 7
Salmon broil 8–12 minutes until done. A 145-degree F salmon is FDA-approved. Some cook rare or medium-rare salmon to 125 or 135 degrees F.
Step 8
Avoid overcooking salmon for tenderness. Use a digital thermometer in the thickest part of the salmon fillet to check its internal temperature.
Step 9
Before serving, let salmon rest 5 minutes after baking. Serve salmon on two to three green goddess salad bowls. Enjoy this delicious meal!