SPINACH PALEO SALAD WITH NECTARINES AND PECANS
You’ll find this spinach salad fancy and filling enough to impress your guests at an al fresco summer fete, yet quick enough to pull together after a long day at the office. The natural sweetness from nectarines, or even peaches or apricots if you prefer, blends perfectly with creamy avocados, juicy tomatoes, crunchy pecans, and wild salmon.
INGREDIENTS:
SALAD
2 cups of baby spinach leaves
½ an avocado
½ ripe nectarine
½ cup cherry tomatoes
1/3 cup raw pecans
6 oz. fresh wild salmon with skin or your favorite fish
1-2 tsp. avocado oil
VINAIGRETTE
2 tsp fresh lemon juice
3 tsp walnut oil
¼ tsp Paleo Dijon-style mustard
Fresh ground black pepper to taste
DIRECTIONS:
1. Preheat the oven to 400° degrees.
2. Heat a cast iron pan over medium high heat until very hot.
3. Add the avocado oil. Once melted, place the salmon skin side down in the center of the pan and sear for 2-3 minutes.
4. Place the pan in the oven and cook the salmon until it feels firm to the touch with your finger, about 2-4 minutes depending on thickness.
5. While the salmon cooks assemble the spinach with the remaining ingredients, chopping the nectarine, tomatoes, avocado, and pecans into pieces.
6. In a separate small bowl, blend the freshly squeezed lemon juice with the Dijon-style mustard, and slowly whisk in the walnut oil to emulsify. Season with freshly ground pepper.
7. Dress the spinach salad with the vinaigrette and top with the salmon.
For all 370 paleo recipes go to:
losemoreweighttips.wordpress.com
losemoreweighttips.wordpress.com
:smash::smash:
You’ll find this spinach salad fancy and filling enough to impress your guests at an al fresco summer fete, yet quick enough to pull together after a long day at the office. The natural sweetness from nectarines, or even peaches or apricots if you prefer, blends perfectly with creamy avocados, juicy tomatoes, crunchy pecans, and wild salmon.
INGREDIENTS:
SALAD
2 cups of baby spinach leaves
½ an avocado
½ ripe nectarine
½ cup cherry tomatoes
1/3 cup raw pecans
6 oz. fresh wild salmon with skin or your favorite fish
1-2 tsp. avocado oil
VINAIGRETTE
2 tsp fresh lemon juice
3 tsp walnut oil
¼ tsp Paleo Dijon-style mustard
Fresh ground black pepper to taste
DIRECTIONS:
1. Preheat the oven to 400° degrees.
2. Heat a cast iron pan over medium high heat until very hot.
3. Add the avocado oil. Once melted, place the salmon skin side down in the center of the pan and sear for 2-3 minutes.
4. Place the pan in the oven and cook the salmon until it feels firm to the touch with your finger, about 2-4 minutes depending on thickness.
5. While the salmon cooks assemble the spinach with the remaining ingredients, chopping the nectarine, tomatoes, avocado, and pecans into pieces.
6. In a separate small bowl, blend the freshly squeezed lemon juice with the Dijon-style mustard, and slowly whisk in the walnut oil to emulsify. Season with freshly ground pepper.
7. Dress the spinach salad with the vinaigrette and top with the salmon.
For all 370 paleo recipes go to:
losemoreweighttips.wordpress.com
losemoreweighttips.wordpress.com
:smash::smash:
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