This citrus marinated salmon served on a bed of wilted kale is the perfect winter salad. Crunchy moroccan chickpeas, sliced fresh radishes, beets, and cucumbers, crushed pistachios and a creamy basil mint avocado dressing are what make this grilled salmon salad so fine.
I am in love with this salad. The color and crunchy texture. The brilliant acid to fat ratio. Creating a salad that is truly balanced and bursting with flavor is an overlooked art. So much thought is necessary in creating a perfect salad. Is it any wonder that the salad section on restaurant menus are often underwhelming, usual suspects?
And maybe it’s just because people love cobb salads (I mean seriously, blue cheese, bacon, avocado…). While part of me wants to explore the idea here that salads are seen as “woman’s food” and therefore neglected, unimportant parts of a dinner menu, I have committed to efficiency in 2018. Which means less tangents. And more focus on giving you access to easy, healthy recipes.
Just walk away Stacy. Just walk away….