Salmon Salad
Filling salmon salad!
Servings: 3 Salads
Ingredients
Salad
- 15 oz Salmon baked, grilled, or fried with seasonings of choice.
- 8 cups spinach or Romaine
- 1/2 cup quinoa (measured after cooking) - Moderate
- 1/2 cup red beans drained and rinsed- Moderate
- 1/2 small red onion finely chopped or sliced
- 12 Grape or Cherry Tomatoes halved
- 6 small radishes halved and sliced
Dressing
- 4 tbsp sesame oil
- 2 tsp Liquid Aminos or Soy Sauce
- 2 tsp balsamic vinegar
- 2 clove garlic chopped
Instructions
Salmon
- Prepare salmon as desired. Bake, grill, pan fry, or air fry until fish flakes with a fork.
- Wait for salmon to cool, chop into bite size pieces and divide into meal prep containers.
Salad
- Meanwhile fill the bottom of your meal prep container with spinach
- Top each container with tomatoes, radishes, onion, beans, and quinoa, split (approximately) evenly between three containers.
Dressing
- Prepare the dressing by combining all ingredient into an airtight, leak proof container and shaking until blended.
- Dressing can be poured over salad now or you can wait until the day of to add.
Notes
Low Carb - Omit Quinoa and Beans
Mod Carb - Serve with Quinoa and Beans