Green Spring Salad with Salmon and a Rhubarb-Miso dressing

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A super healthy and hearty salad!

For the Salad:

½ cup of amaranth

2 avocados, thinly sliced

300gr Salmon fillet, without the skin

1 bunch of asparagus

1 cup of edamame

3 handfuls of lamb’s lettuce (called here veldsla)

3 poached eggs

Lemon pepper

Salt

Olive oil

For the dressing:

2 rhubarb stalks, sliced & then boiled for 5 minutes

½ cup of apple cider vinegar

½ cup of extra virgin olive oil

4 tablespoons of agave syrup

2 teaspoons of Miso paste, I used red miso

Salt to taste

For decoration:

Violets flowers

Micro watercress

First cook the amaranth, boil it for 15 minutes and then drain it with a very fine mesh strainer. Set aside To make the dressing, boil the sliced rhubarb for 5 minutes. Drain it, and then blend it with the...
See the full directions on my site

Nutritions

Calories
673

Sodium
277mg
11% DV

Fat
53g
82% DV

Protein
16g
32% DV

Carbs
37g
12% DV

Fiber
14g
56% DV

Vegetarian Dinner