Here's what you'll need (serves 1-2 people)
4-6 oz. Wild Caught Salmon Fillet
2 Cups Mixed Greens
1 Cup Tomatoes, chopped
¼ Cup Blueberries Fresh or Defrosted Frozen
2 Tbsp. Hemp Seeds
1 Tbsp. Organic Walnuts, chopped
¼ Cup Cannellini Beans, no salt added, rinsed and drained
1/8 Cup Red Onion, cut into 1/8 inch thick slices separated into rings
Basic Vinaigrette - Vinaigrettes can be stored, tightly covered, in the refrigerator for up to 2 weeks
Mash together with the back of a spoon until a paste is formed:
1 small clove of Garlic, peeled
2-3 pinches of Celtic Sea Salt
1/8 cup Apple Cider Vinegar (or you could use ¼ cup fresh lemon juice)
1 Shallot, minced
1 teaspoon Mustard
Pepper to taste
mix all of the above in a blender with 1 cup of Extra Virgin Olive Oil
Make it
Heat pan over medium heat. Add Salmon fillet, skin side down. Cook approximately 5 to 7 minutes until fish is a light pink color. In a bowl or plate, place Mixed Greens with Tomatoes, Blueberries, Hemp Seeds, Walnuts, Cannellini Beans, Red Onions and Salmon. Drizzle Basic Vinaigrette on top. Eat immediately and Enjoy!
In Peace, Love, and Health,
Adita
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©Copyright 2019, Adita Lang
Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me: info@AditaLang.com
For past Livets®, recipes, and more visit me at www.MyLivet.com or www.AditaLang.com
