Mediterranean Crunch Salad with Pesto Salmon
Recipe by
The Fit Fork Feed
Ingredients
Salad Ingredients:
- 1 package Organic Mediterranean Crunch Chopped Kit
- 1 avocado, sliced
- 2 watermelon radishes, sliced
- 1 salmon filet
Edamame and Spinach Pesto Ingredients
(Makes about 1 1/2 cups):
- 1 cup Taylor Farms Organic Arugula
- 1 cup Taylor Farms Organic Spinach
- 1 jalepeno (seeded and ribs removed if you don’t like spicy) optional
- 1 green onion
- 1 cup frozen or fresh peas (or edamame) thawed or cooked for 1-2 minutes in boiling water
- Juice 1/2 lemon
- 1/4 cup olive oil
- 1/4 cup water (start by adding 1 teaspoon at a time until it is at your desired consistency)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Season salmon with salt and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place the salmon, skin-side up in the pan. Cook until golden brown, about 4 minutes per side.
- Place all the pesto ingredients in a food processor or blender and blend until smooth and creamy. Set aside.
- Into a bowl, add the greens and toppings from the Mediterranean Crunch Chopped Salad and grilled salmon. Top with Edamame and Spinach Pesto and drizzle with the Basil Balsamic Vinaigrette. Enjoy!