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Spring Greens Salad with Seared Salmon in a Miso-Turmeric Vinaigrette

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
  • ÂŒ 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
  • Âœ cup fresh spring peas
  • ÂŒ cup pea tendrils
  • ÂŒ c fresh herbs (I like to use cilantro, chives, dill)
  • 2 sliced radishes
  • Âœ 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.

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