Zain’s Wonderland Salad
I don’t even know how to name this beast. I created it on a whim and have been eating it every single day since. It’s like, 6pm comes and I go slightly mad and the only thing that seems to appease me is this incredible salad.
This is the best salad I think I’ve ever made.
Juicy, sweet strawberries, buttery avocado & walnuts are just the beginning. As you go deeper, you will discover grilled crimini mushrooms, organic goat’s cheese, chargrilled zucchini AND poached sablefish.
I know, right?
2.5 oz Wild Sablefish (poached in water) OR 70g Non-GMO Tofu (vegan)
1 Tsp Raw Unpasteurized Honey (only if using fish)
3 Cups Organic Spinach
1/2 Cup Strawberries Sliced
11/2 Cups Organic Crimini Mushrooms
1 Small Organic Zucchini sliced
1/2 Cup Organic Cucumber
1/2 Cup Organic Grape Tomatoes
1/4 Organic Red Onion
1 Tbsp Organic Walnuts
1oz Organic Avocado
1oz Organic Low-Fat Goat’s Cheese (optional)
Handful of Alfalfa Sprouts
Splash of Braggs
Ground Black Pepper To Taste
1 Tbsp Balsamic Reduction
2 Tbsp Balsamic Vinegar (I use Balsamic Fig Vinegar)
2 Tsp Walnut Oil
1/16 Tsp Stevia OR 1 Tsp Raw Unpasteurized Honey (I use stevia)
1/2 Tbsp Unsweetened Strawberry Jam
1. Poach Sablefish for 5-7 minutes in boiling water and pour 1 tsp of honey over top, set aside.
2. In a non-stick saucepan, grill zucchini, mushrooms, red onion and walnuts in a pan with a splash of Braggs.
3. Meanwhile, combine all ingredients for dressing and mix well.
4. Assemble all remaining ingredients on your plate, toss with a bit of dressing and then add the grilled veg and sablefish to top. Mix well and add the remaining dressing.
*Note: I cannot be held responsible for your addiction to this salad. za