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Greens and Smoked Salmon Salad

This lightly dressed salad combines the flavors of bitter greens, earthy beets, sweet candied nuts, and salty, smokiness of salmon pastrami.


1 oz. water

1/2 tsp. coconut lime spice

2 oz. mayonnaise

1 Ready-Set-Serve Avocado Half, pureed

32 oz. greens

1 oz. Chiogga beet marmalade

4 Markon First Crop Cherry Tomatoes, quartered

1 oz. maple-candied almonds

3 oz. grizzly smoked salmon pastrami


Mix together the water, coconut lime spice, and mayonnaise with the pureed avocado; this will be your dressing (set aside).

Dress the salad with the Chiogga beet marmalade sprinkled over the greens, add the quartered cherry tomatoes and the candied almonds.

Thinly slice the smoked salmon pastrami and set on top of the greens; drizzle the avocado dressing on top and serve.