This nourishing, nutrient-packed recipe is inspired by Malibu in the springtime. It’s filled with fresh, local greens, gut-healing miso and anti-inflammatory turmeric and ginger. It’s the perfect light lunch or dinner and delivers not only delicious flavors, but a world of health benefits as well.

For the Miso-Turmeric Vinaigrette (makes 1 cup)

• 2 Tablespoons white miso paste
• 2 Teaspoons TUSOL Turmeric Smoothie Mix
• 1 Tablespoons grated carrot
• 1/3 cup rice vinegar
• ¼ cup extra virgin olive oil
• 1 Tbs grated ginger
• 1 teaspoon toasted sesame oil

Whisk together all ingredients in a small bowl and set aside.

For the Spring Greens Salad

• 2 cups organic little gems lettuces or butter lettuce
• ½ cup fresh spring peas
• ¼ cup pea tendrils
• ¼ c fresh herbs (I like to use cilantro, chives, dill)
• 2 sliced radishes
• ½ avocado
• 1/4c toasted pine nuts

Toast 1/4c pine nuts on the stovetop on low heat. Mix all vegetables in a large bowl and toss with your dressing.

For the Seared Salmon

• 6 oz salmon
• Extra virgin olive oil
• Black pepper and sea salt

Heat a skillet with olive oil over medium high heat. Once it’s hot, cook the salmon (skin side up) until golden and crisp – usually about 4 minutes. Let the fish sear untouched to create a golden crust. After 4 minutes carefully flip your salmon and reduce heat to medium. Continue cooking until finished – about 4-5 more minutes.