We call this a “superfood salad” because it combines some of the healthiest ingredients you can eat. The centerpiece is grilled salmon (although you could skip the fish altogether for a vegetarian version), and it’s tossed with steamed broccolette, watercress, baby spinach, quinoa, avocado, tomatoes, and grated carrots for a super-tasty, super-nutritious one-dish meal. Anything goes in this recipe, so add whatever ingredients you especially enjoy and use your favorite vinaigrette or salad dressing. We like to top the salmon with our creamy Herb Aioli, but that’s optional.
Salad:
12 ounces wild-caught salmon fillet, pin bones removed
Salt and freshly ground black pepper
1/4 cup quinoa
1 bunch (about 8 ounces) Earthbound Farm Organic Broccolette,
cut into florets and 1-inch pieces of stalk
4 cups (lightly packed) Earthbound Farm Organic Baby Spinach
3 cups (lightly packed) watercress
2 tomatoes, cut into 1/2-inch dice
1 small organic carrot, peeled and pared into thin ribbons or coarsely grated
1/4 cup (packed) whole fresh parsley leaves (no stems)
Vinaigrette or salad dressing of your choice
About 1 cup organic microgreens or sprouts (alfalfa or sunflower)
1 avocado, peeled and cut into slices
1/4 cup sunflower seeds, salted or unsalted
Herb Aioli:
1/4 cup mayonnaise
1 tablespoon pesto
1 to 2 teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
Season the salmon with salt and pepper and grill the fish until cooked through. Set aside to cool. The salmon can be grilled a day in advance of serving; just cover the fillet tightly and refrigerate. Before serving, cut the salmon into large chunks.
Place the quinoa in a strainer and rinse thoroughly with cool water for 1 minute. Place 1/2 cup of water and the quinoa in a small pan and bring it to a boil over high heat. Reduce the heat to low, cover, and simmer until the water has evaporated, about 10 minutes. Turn the heat off, fluff the quinoa with a fork, and let it cool.
In another pan, bring 2 quarts of water to a boil and add 2 teaspoons of salt. Cook the broccolette until it’s crisp-tender, about 5 minutes. Drain and immediately plunge the broccolette into a bowl of ice water to stop the cooking process and set its bright color. When the broccolette is cool, drain thoroughly and set aside.
To make the Herb Aioli, whisk together the mayonnaise and pesto. Add lemon juice and salt and pepper to taste.
Place the spinach, watercress, tomatoes, carrots, parsley leaves, and cooled broccolette in a large bowl and toss with your favorite vinaigrette or salad dressing. Transfer the mixture to a large platter or divide among individual plates. Scatter the cooled quinoa and a handful of microgreens or sprouts over the greens. Top with the salmon and avocado. Sprinkle the salad with the sunflower seeds and top with the Herb Aioli, if using, or another drizzle of vinaigrette. Serve immediately.
We don't have any videos for this recipe yet!
