Spinach, Asparagus & Strawberry Salad with Salmon

Level

Beginner

Time

10 min.

Serves

Ingredients

4 cups of our fresh spinach, washed
1 cup asparagus, trimmed and cut into 2-inch pieces
a piece of salmon
1 cup strawberries, hulled and sliced
½ cup cucumber, thinly sliced
½ cup of our sprouts (optional for crunch)
¼ cup crumbled goat cheese or feta
¼ cup toasted almonds or pecans

Lemon Garlic Dressing

2 tbsp olive oil
Juice of 1 lemon
1 clove garlic, minced
1 tsp honey
Salt & pepper

Instructions

Cook the salmon:
Season salmon fillets with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook salmon 4–5 minutes per side, until cooked through. Let rest, then flake or slice.
Blanch the asparagus (optional):
Boil asparagus 1–2 minutes until bright green, then transfer to ice water.
Make the dressing:
Whisk together olive oil, lemon juice, garlic, honey, salt, and pepper.
Assemble the salad:
In a large bowl, combine spinach, asparagus, strawberries, cucumber, and sprouts.
Dress & finish:
Toss lightly with dressing, top with salmon, cheese, and toasted nuts. Serve immediately.

💡 Tips

Swap almonds for walnuts or pecans depen,ding on flavor preference.
Keep sprouts on top until serving to maintain their crunch.

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