This is absolutely one of the most delicious, easy to make, salads I've ever tasted! So much so that my family & I had this for our Easter Feast! Packed with nutrients (and a couple of surprise ingredients), this is a great go-to for any occasion..... Below I will share the ingredients with you. Would love for you to share your thoughts below.....
Ingredients: (I use all organic ingredients)
Lettuce - 1 large head
Kale - 1 to 2 bundles depending on how large you want your salad
Roma Tomatoes - 3 to 4 depending on how large you want your salad
Cucumbers - 2
1-2 Farro - cooked & drained
1-2 diced sweet potatoes - steamed or sauteed
1-4 pieces of wild caught Salmon - grilled per recipe below
1 cup Olive Oil
1/2 Balsamic Vinegar
1/4 to 1/2 Local Honey (can use more to taste)
1/2 tsp. Onion Powder
1/2 tsp. Garlic Salt
Sea Salt (to taste)
Cook 1-2 cups of Farrow in a large pot using Organic Chicken Stock or Bone Broth as your liquid. Bring to a boil & cook on medium heat for 20-30 minutes. While that is cooking, wash all produce & assemble into a salad. ( I like to use a salad spinner to easily remove any excess water from the lettuce). Once the Farrow is cooked, drain & put to the side. Using a large cast iron skillet combine Olive Oil, Balsamic Vinegar, Local Honey, onion powder, garlic salt, sea salt to taste & heat until it forms a sauce or reduction that will cover the salmon. Gently place Salmon in the skillet & cook until done. (About 10-15 minutes - can cook for less time depending on how "done" you prefer your meat). While the Salmon is cooking saute or steam the diced sweet potatoes until they are tender.
Layer ingredients in a "stack up" method beginning with Farro, Sweet Potatoes, Lettuce/Kale, Tomato, Cucumber, Salmon & Enjoy!
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