Perfect Salmon Salad

You may want to stop what you’re doing and make this salad immediately. It’s truly that good. Plus it keeps well in the fridge so you can have it the next day for lunch!

Ingredients:

1 lb brussel sprouts, sliced in half
2 sweet potatoes, cubed
1 lemon
1-2 cups red cabbage, thinly chopped
½ can chickpeas, rinsed and drained
1 cup broccoli/carrot slaw
1 cup cooked orzo
¼ cup green onions
Big handful of greens (arugula, spinach, kale)

Garlic Dill Vinaigrette:

Few sprigs of fresh dill
1 garlic clove
Chives
1 tbsp dijon mustard
¼ cup apple cider vinegar
1 tbsp agave
Juice from roasted lemon
½ cup olive oil
Sea salt to taste

Preparation:

1. Preheat oven to 450 degrees and hit your brussel sprouts, sweet potato and lemon with olive oil. Add salt, pepper, and mix really well. Into the oven until golden (usually about 20-25 min, mixing around occasionally).

2. Meanwhile, cook orzo and set to the side with a touch of olive oil to prevent sticking.

3. Once your vegetables are roasted and the lemon is nice and golden, you can blend up the vinaigrette: dill, garlic, chives, dijon, ACV, agave, roasted lemon, olive oil, sea salt.

4. Pan sear your salmon (or whatever protein you like) in olive oil with seasonings of your choice.

5. Assemble salad ingredients in a large bowl, drizzle with garlic dill vinaigrette and mix well. Top with salmon and enjoy!

Option to keep vinaigrette separate if you’ll be storing in the fridge for the next day.