Omega Salad Recipe

Preparation Steps

1. 1

   Prepare the Miso Glazed Salmon

   Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. In a small bowl, mix together 2 tablespoons of miso paste, 1 tablespoon of honey, and 1 tablespoon of soy sauce. Brush the mixture over the salmon fillets. Bake the salmon for 15-20 minutes or until it flakes easily with a fork.

2. 2

   Prepare the Vegetables and Chickpeas

   While the salmon is baking, drain and rinse the chickpeas in a colander. Slice the cucumber into thin rounds. Peel and chop the avocado into cubes. Set aside all the vegetables.

3. 3

   Prepare the Greens

   In a large bowl, combine the organic baby spinach and chopped romaine. Add the shredded carrots, chickpeas, sliced cucumbers, and chopped avocado on top.

4. 4

   Add the Cilantro

   Chop the cilantro finely and sprinkle it over the salad mixture. Gently toss the salad to combine all the ingredients without mashing the avocado.

5. 5

   Serve with Lime Cilantro Jalapeño Sauce

   Once the salmon is done baking, remove it from the oven and let it cool slightly. Flake the salmon into large pieces and add it to the salad. Drizzle the lime cilantro jalapeño sauce over the top and toss gently before serving.