"A Team Salad"
Prep time
Cook time
Total time
Pulling the entire "A Team" together on this one - avocado, artichokes, arugula along with other personal healthy fat and Whole30 compliant favorites and a light, zesty vinaigrette!
Recipe type: Salad, Lunch, Dinner, Mains
Serves: 2
Lemon Shallot Vinaigrette
  • Avocado Oil (or Extra Virgin Olive Oil) .33 cup (80 ml)
  • Zest and Juice of 1 Lemon
  • Minced Garlic clove 2 each
  • Minced Shallot 2 each
  • Apple Cider Vinegar 2 TBSP
  • Dijon Mustard 1 TBSP
  • Sea Salt and Black Pepper to taste
The A Team Salad
  • Salmon Filet 2 each
  • Melted Coconut Oil 1 TBSP
  • Baby Spinach 2 cup (450 g)
  • Arugula/Rocket Salad 2 cup (450 g)
  • Marinated and Drained Artichoke Hearts .5 cup (90 g)
  • Avocado, Sliced 1 each
  • Cucumber, Sliced 1 each
  • Green Onion, Thinly Sliced 1 each
  • Shelled Hemp Seeds 3 TBSP
Lemon Shallot Vinaigrette
  1. Combine all ingredients in a blender and pulse until combined. The oil will emulsify and the flavor will be out of this world amazing. I store this separate from the salad, and there should be enough for about 5 servings.
The A Team Salad
  1. Start by preparing the salmon, preheat the salmon to 350 F/180 C and then line a baking sheet with foil, drizzling with half of the coconut oil. Place the salmon skin side down and spoon the rest of the coconut oil over the top. Sprinkle with salt and pepper to taste and bake for about 12 minutes or until cooked to desired doneness.
  2. Meanwhile, slice all the vegetables and then start building your plates.
  3. Combine the spinach and arugula/rocket leaves and then top with the artichoke hearts, avocado, and cucumber.
  4. Once the salmon is cooked, place it on top the bed of greens and drizzle the Lemon Shallot Vinaigrette over the plates.
  5. Finish by sprinkling the green onion and hemp seeds on the salad and enjoy the explosion of flavor!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/09/08/a-team-salad/