- 2 handfuls of greens (e.g. kale, spinach, arugula, etc.)
- ½ cucumber, chopped
- 1 avocado, chopped
- 1 bell pepper, chopped
- 1 carrot, grated
- ½ red onion, sliced
- 2 handfuls grape tomatoes
- 2 broiled salmon fillets (optional)
- ¼ cup hemp seeds
- 3 tbsp cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey or maple syrup
- 1 dash salt
- 2 dashes black pepper
- 1/3 cup extra virgin olive oil
In two large bowls, put one handful of greens each. Split the rest of the vegetables, placing half in each bowl.
Make the dressing by whisking together the vinegar, mustard, honey/maple syrup, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify. Pour over salad before serving.
Top with salmon and hemp seeds if using.
Tip: You can use grilled shrimp instead of the salmon or go completely vegetarian.
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