This salad is a crowd pleaser! I added salmon to the beet salad, because it is my favorite protein on this salad, but you can have the salad as is or add another protein of your choice. I grew beets in my garden, so I was having this salad a lot for a while! So good!!
Ingredients:
4 oz Salmon
1 Cup Red Leaf Lettuce
1 Cup Arugula
1/4 Avocado
1/4 Cup Red Beet, cubed*
1/4 Cup Golden Beet, cubed*
1/4 Cup Sliced Fresh Mandarin**
1 Tbsp Pepita Seeds
2 Tbsp Candied Unsalted Walnuts***
2 Tbsp Crumbled Goat Cheese
Dressing
Let’s Make it:
Rub the salmon with EVOO and a sprinkle of S&P to taste. Cook in air fryer on the bake setting at 400 degrees for 15 mins. Set aside. Toss together the red leaf lettuce and arugula in a bowl. Top the salad with the rest of the ingredients. Toss with dressing and top with the salmon. Enjoy!
Notes:
* To make the beets, cut off the tops. Steam them in a pot until soft and you can stick a fork in it easily, about 20 minutes. Take the beets out of the pot and set aside to cool down. Once cooled, rub the peel of the beet with a paper towel. Now it is ready to cube.
** You can use any citrus you like. I chose mandarin today, but grapefruit is also really good!
*** I like to candy my own walnuts to moderate the sugar content. I brown unsalted walnuts in a frying pan, about 3-5 minutes. Once they are golden brown, I toss the walnuts in a bowl with a drizzle of honey.
