This is a quick and easy recipe to make a filling and satisfying salad for dinner or lunch – it also makes for a great post-workout meal as well.

I believe in eating an abundance of vegetables in great variety and I also believe that it is crucially important to eat your veggies RAW as much as possible – hints why I eat a lot of salads or have raw veggies with my meals.

So let us get started!

Things You Will Need:

· 1 large bowl

· 1 Small skillet

· 1 tablespoon grape seed oil

· 1 tablespoon extra-virgin olive oil

· 1 handful of Spinach

· 1 handful of Asparagus

· 2 baby Portabella mushrooms

· ½ Tomato

· ¼ Red Onion

· ½ Avocado

· ¼ Green Bell Pepper

· ¼ Red Bell Pepper

· ½ Cucumber

· 2 Tablespoons of Hemp Seeds

· 1 Handful of dried and raw Pepitas – squash seeds. (you can omit this if you like)

· 5 Sprigs of Cilantro

· 6 Prunes

· 2 Tablespoons of raw unsweetened shredded coconut

· 4oz Salmon

Preparation:

Add your spinach to the bowl and then chop and add all of your ingredients to the salad.

I like to dice my peppers, onion, tomato, and cucumber to make eating the salad easier.

I slice the mushrooms.

I slice up the cilantro quite a bit as well so that is disperses through the salad easily – Cilantro is great for detoxing your blood!

I cut the prunes into quarters to make them spread as well.

Next, for the salmon, bring your skillet to heat on low-medium heat and when the pan is ready add a tablespoon of grape seed oil and cook the salmon approximately 3min on each side depending on thickness and personal preference of doneness. You can salt and pepper to taste – I love to use cayenne pepper to give it some spice!

Once the salmon is done you can place it on top of the salad and VIOLA! Just drizzle a tablespoon of extra-virgin olive oil over the salad and you’re ready to go!