Whole30 Fall Salmon Salad with Avocado Poppy Seed Dressing
 
 
Author:
Serves: 4
Ingredients
  • Sweet Potato, medium 2 each
  • Salmon Filet 4 each
  • Coconut Oil, melted 2 TBSP
  • Sea Salt and Black Pepper to taste
  • Pink Gala Apple 2 each
  • Green Cabbage, shredded 2 cups (180 g)
  • Chopped Kale 2 cup (135 g)
  • Avocado Poppy Seed Dressing, half of total recipe (Recipe Here)
Instructions
  1. Prepare the avocado poppy seed dressing. You only need about half, so you can either reduce everything accordingly or my recommendation would be to make the full batch and use it with the Chicken Strawberry Salador another option of your choosing!
  2. Preheat the oven to 350 F/ 180 C and line two baking sheets with foil
  3. Chop the sweet potato into about ½" pieces and then toss in a bowl with half the coconut oil and season with salt and pepper to taste. Spread on the baking sheet and roast in the oven for about 15-20 minutes. The potatoes should be slightly crisped on the outside, but nice and soft in the center.
  4. Meanwhile brush half of the remaining coconut oil on the other baking sheet and then place the salmon the foil, skin side down. Finish by brushing the rest of the coconut oil over the top, season with salt and pepper and bake in the oven for about 10-12 minutes or until cooked to desired doneness.
  5. While everything is cooking, core and chop the apples.
  6. Toss the cabbage and kale together in a large bowl with the avocado poppy seed dressing.
  7. Then build your plate with the greens on bottom, potatoes and apples next and the salmon on top!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/09/04/if-then-planning-whole30-fall-salmon-salad/