Spinach Salmon Salad w/ Beets
and citrus vinaigrette
1 cup organic spinach (or power greens), rinsed well
1 bunch of beets (boiled)
Fresh cucumbers (sliced)
1 clementine (manadarine orange)
1/2 lb. Sockeye Salmon* (cooked)
2 Tbsp. Chickpeas (optional)
Citrus Vinaigrette Dressing:
3 Tbsp. fresh 100% orange juice*
2 Tbsp. fresh lemon juice
1/2 tsp. raw honey
3 Tbsp. extra-virgin olive oil
Combine orange juice, lemon juice, and honey in a medium bowl, whisk to blend.
Slowly add oil while whisking, mix well and serve.
* I sometimes substitute Mango Good Belly Probiotic juice in place of orange juice.
Wash and cut beet leaving one inch of the stalk attached to the beet. Bring to boil, cover, reduce to medium heat for 45 minutes. Rinse beets with cold water to easily peel off skin. Cut beets into cubes.
Wash spinach place into bowl. Add beets, clementine, salmon, and cucumbers. Add desired amount of citrus vinaigrette dressing to salad.
* Canned Alasked Sockeye Salmon may be subsituted if fresh salmon isn't readily available.