Salads are usually great options for a meal because of their “health” factor, but is your salad really as healthy and nutritious as you think? Don’t worry too much because if you use these guidelines, your salad will not only be delicious but your body will thank you for all the nutrients it will be able to get from this quick and simple recipe.
The most important part of any salad is the base greens. Typical salad greens like green or red leaf lettuce or romaine are delicious, but these lettuces are very water-based and sometimes do not have quite the nutrients that you thought. Greens that are high in nutrients are greens like spinach, kale and other mesclun mixes. I prefer to go for a bag or box of salad that has an assortment of different greens because I think it makes the salad more interesting and add variety and texture to the salad. Spinach is a good green to start out with because it is soft in texture and has a light taste that most people are very familiar with. Its dark green color also informs us of the great nutrients that are found within their leaves. They have lots of vitamins and nutrients that will keep your eyes healthy for years to come!
Making sure that your salad is full of other delicious ingredients that are also nutritious is an important step in assembling your salad. I like to incorporate nuts or even hard-boiled eggs because they both have an incredible amount of fiber and protein. Other sources of protein could be a delicious piece of chicken or fish. Dressing your salad with a light and tangy vinaigrette will not only make your salad undoubtedly tasty, but it is much healthier than a heavy creamy dressing. Remember when dressing your salad always wait to dress your salad until right before serving to prevent your greens from wilting, and nothing is worse than a soggy, overdressed salad. You can always add more on your plate!
Spinach Salad with Hard Boiled Eggs, Oven Roasted Salmon and Citrus Vinaigrette
- 3 eggs, hard-boiled and chopped
- 1 box baby spinach
- 1 medium red onion, sliced very thin
- ¼ cup sliced almonds, toasted
- 2 avocados, cubed
- 2 filets salmon
- 2 lemons, juiced and zested
- 1 orange, juiced and zested
- 1 shallot, minced
- ½ tablespoon honey
- 1 tablespoon whole grain mustard
- 1/3 cup white balsamic vinegar
- 1 cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Place salmon filets on a greased baking tray. Drizzle them with olive oil and season with salt and pepper. Take ½ of lemon zest and disperse evenly onto the two filets. Place salmon into a 400 degree oven for 15 to 20 minutes or until cooked to your liking. Allow to cool before flaking into smaller pieces.
- While your fish is cooking, prep the rest of your ingredients: slice onion, toast almonds, cube up your avocados, and prepare your vinaigrette.
- (To make vinaigrette) Combine mustard, honey, vinegar, fruit juice and zest, and minced shallot in a bowl and slowly pour in your oil while vigorously whisking mixture until it comes together and emulsifies. Taste and adjust seasonings with salt and pepper.
- Hard-boil eggs by placing them into a small pot of water until they are just covered. Bring to a boil. Once boil is achieved, cook them for another seven minutes, allowing the eggs to cool. Once the eggs are cooled down peel the skin off very gently and cut into small slices.
- Place your spinach into a large bowl, and top with all of your ingredients. Drizzle on your vinaigrette just before serving. Toss to coat and enjoy!