Kale & Spinach Salad With Grilled Salmon
The Agave Vinaigrette Makes It So Tasty!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 15 minutes
Ingredients
1 bag of baby kale
1 bag of baby spinach
12 mint leaves, chiffonade
12 Brussel sprouts, halved/steamed
2 sweet potatoes, peeled/cubed/cooked
1 cup dried cranberries
1 cup almond slices
4 6oz salmon filet (skinless)
olive oil
Cooking Tools
Grilling pan
Large mixing bowl
Large nonstick pan
Directions
Cook and steam the Brussel sprouts and sweet potatoes until cooked (separately) set aside and cool. Salt and pepper the salmon.
Grease grill pan and grill salmon 3-5 minutes on each side, depending on the thickness of the fish.
Make the vinaigrette (recipe below). Place all the ingredients in a large mixing bowl and shake the vinaigrette in the mason jar and pour over the salad ingredients and toss. Plate salad and top with grilled salmon.
Serves 4
Agave Vinaigrette
Ingredients
1 cup olive oil
1/2 cup red wine vinegar
1/2 cup agave syrup
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1/2 tsp Herb De Provence
1 tsp whole grain mustard
Cooking Tools
Mason jar
Directions
Place all ingredients in the jar, place lid and shake.

