Power Up Salad with Avocado Ginger Dressing
This powerhouse of a salad is packed with flavor, color and nourishing whole-food ingredients. The dressing is creamy and bursting with fresh ginger flavor.
Makes 2 entrée servings
Dressing:
1 ripe avocado 2 tablespoons olive oil Juice of 1 lemon 1 tablespoon grated fresh ginger 1 garlic clove, minced 1/8 teaspoon salt 1/3 cup water
Salad:
1 wild salmon fillet (6 ounces) 1 tablespoon olive oil 1⁄2 teaspoon salt (divided) 1⁄2 cup millet 1 cup water 2 cups spring mix 1 cup sprouts, any variety 1 bunch radishes including leaves, radishes quartered and leaves roughly chopped 1 ⁄4 cup pepitas (green pumpkin seeds), toasted Prep time: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes. To make dressing, combine all ingredients in a food processor and pulse until emulsified. Turn on oven broiler to low setting. Set oven rack about 6 inches from heat source. Place salmon fillet skin side down on a foil-lined baking sheet and coat with olive oil and 1⁄4 teaspoon salt. Broil salmon 5 to 10 minutes depending on desired doneness. Set aside to cool. To cook millet, toast in a dry saucepan over medium heat until fragrant and golden, 4 to 5 minutes. Add 1 cup water and 1⁄4 teaspoon salt and bring to a boil. Decrease heat to maintain a low simmer and cover. Cook 15 minutes or until most of the water is absorbed. Allow to sit covered for 10 minutes. Fluff with a fork. In a serving bowl, combine spring mix, sprouts and radish greens. Add millet and radishes. Break up salmon into bite-size chunks and add to salad. Sprinkle with pepitas. Pour dressing over salad; toss gently. Serve immediately. Per serving (1⁄2 recipe): 480 calories, 20g carbohydrate, 31g protein, 32g fat (5g saturated), 728mg sodium, 8g fiber.