I realize that this a pretty spring-y recipe. But I’m pining for spring at this point, so it only seems appropriate.

You want to know something funny? I actually used to kind of hate arugula. It was just nasty; the bitterness is on like a whole different plane of existence.

But, I see now that the issue was that I didn’t really appreciate it for it’s ability to pair with other flavors. And this recipe really proves that to be honest. Together with the lemon, raspberry, and sea salt, the whole thing just has a really fresh zest to it! And the avocado helps to tone the bitterness down too ;) (oh avocado, is there anything you can’t do?)

Salmon Arugula Salad

Yield: 2 servings

  • 2 salmon fillets
  • 4 c. arugula
  • 2 c. chopped kale
  • 2 c. alfalfa sprouts
  • 1 avocado
  • 4 mushrooms, sliced
  • Raspberry Lemon Dressing (See below)
  • Sea salt and pepper, to taste
  • Zest of 1 lemon
  • Raspberry Lemon Dressing- to make blend all ingredients in blender
  • ½ c. fresh raspberries
  • Juice of 1 lemon
  • ¼ c. apple cider vinegar
  • 1 tsp. Sea salt
  • ½ tsp. Black pepper
  • ½ tsp. Paprika
  • ⅛ c. plain yogurt
  • ¼ c. olive oil

Pan fry salmon fillets in coconut oil or butter and set aside. Place arugula, kale, and alfalfa sprouts in a mixing bowl and toss to combine. Split greens between two serving bowls. Slice avocado and place one half on each bed of greens. Top with sliced mushrooms and salmon fillets. Drizzle with Raspberry Lemon Dressing. Sprinkle sea salt, pepper, and lemon zest on top of salad and dig in!