Solar Eclipse Spring Salad with Lemony Mustard Dressing🌙 🥗

It’s no longer soup season, it’s smoothie and salad season, and that makes my heart so, so happy. Whether you’re a salad lover or not, I bet you’ll fall in love with them once you have this one. I was talking to my dear friend Kristen yesterday and we were discussing how amazing it is to make your own salads instead of going out. While I love going out and having it prepared for me, I sat down and had such pride in knowing that I cooked all of this, and I LOVE knowing exactly what I am eating and what ingredients went into it.

This one is SO beautiful, but also insanely delicious. Not only that, but I made it in less than 20 minutes. This recipe makes two servings, and I found that even when mixed up and kept in the fridge, it was such a healthy, delicious, and light dinner. The lemon, dijon, olive oil dressing is to die for, and nothing beats freshly seasoned and cooked wild-caught salmon. This is one you’ll have in the rotation, I promise. SO good. Food really is medicine. Happy Spring. 🖤 ✨

Time to make: 20 minutes

Serves: 2

Equipment needed: baking sheet, oven, aluminum foil, pot for boiling, plate, knife, small mason jar, cutting board, serving utensils, measuring cups/spoons

Ingredients:

• 3-4 cups coarsely chopped romaine lettuce and spinach (I love greens, so I used 2 cups/salad)

• 1 ripe avocado

• 1/2 cup seeds/chopped nuts (I used almonds, sunflower seeds, and sesame seeds)

• 1 cup red lentils

• 1/3 cup organic crumbled feta or goat cheese

• 1/2 cup pickled red onions

• 3-4 small radishes (pro-tip: feel free to use the leaves of the radish chopped in your salad)

• 2 fresh fillets of wild caught salmon

• 3 tbsps garlic powder

• 1 tsp turmeric powder

• 1 teaspoon salt and pepper

• 1 lemon

• 1/2 cup olive oil

• 1/2 cup water

• 3 tbsps Dijon Mustard

Recipe:

• Preheat oven to 400*F. Season the salmon with 1 tablespoon garlic powder garlic powder, 1 teaspoon turmeric powder, 1/2 salt and pepper (use all at your own preference), and a squeeze of half a lemon. Bake in the oven on aluminum foil for 10-12 minutes until cooked.

• Rinse the lentils under running water in a strainer. Sort through the lentils to pick out and remove any shriveled or discolored ones. Combine the 1 cup lentils with 1 tablespoon garlic powder, and 1 teaspoon salt and pepper with 2 cups water in a pot or saucepan with a lid. Bring to a boil, then reduce heat to very low to maintain a simmer. Cover and cook for 5 to 8 minutes, stirring once or twice to promote even cooking.

• Chop the greens, radish, nuts, and avocado, dividing onto two salad plates. Add pickled red onions to the side.

• Once the lentils are done cooking, let them cool for 5 minutes. Add lentils and salmon onto the salad, dividing evenly.

• Finish by making the dressing, adding the olive oil, water, dijon mustard, juice of 1/2 lemon, and 1 tablespoon garlic powder into a small mason jar and shaking until combined. Drizzle over the salad, and store the dressing in the fridge for up to 2 weeks.