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Salad Bowl (customised) Recipe

Name: Twisted Indian North Barries Salad Bowl (Customised) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 cups mixed field greens (spring mix, baby spinach, arugula); 6 oz grilled chicken breast, thinly sliced; 5 oz seared salmon fillet, flaked; 5 oz pan-seared tofu, pressed and cubed; 6 oz grilled shrimp, peeled and deveined; 4 oz smoked turkey breast, thinly sliced; 8 pieces cherry tomatoes, halved; 1 cup cucumber, thinly sliced; 0.25 cup red onion, thinly sliced; 0.5 cup shredded carrots; 0.5 pieces avocado, sliced; 2 tbsp crumbled feta or goat cheese; 2 tbsp toasted walnuts or pecans, chopped; 1 tbsp dried cranberries; 0.25 cup roasted corn; 1 tbsp pepitas (pumpkin seeds); 1 tsp extra-virgin olive oil (for finishing); 1 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 3 tbsp balsamic vinaigrette (store-bought or homemade); 3 tbsp creamy ranch; 3 tbsp lemon-tahini (vegan); 3 tbsp honey-mustard

Inspired by Twisted Indian North Barrie

Time20m

Serves2

Field greens served with choice of one Protein, toppings of your choice & Salad Dressing (ask your server for gluten-free or vegan options).

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Ingredients

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Base - Greens

4 cups mixed field greens (spring mix, baby spinach, arugula)

Protein (choose one)

6 oz grilled chicken breast, thinly sliced

5 oz seared salmon fillet, flaked

5 oz pan-seared tofu, pressed and cubed

6 oz grilled shrimp, peeled and deveined

4 oz smoked turkey breast, thinly sliced

Toppings (choose any)

8 pieces Cherry tomatoes, halved

1 cup cucumber, thinly sliced

1/4 cup Red onion, thinly sliced

1/2 cup shredded carrots

1/2 pieces avocado, sliced

2 tbsp crumbled feta or goat cheese

2 tbsp toasted walnuts or pecans, chopped

1 tbsp dried cranberries

1/4 cup Roasted corn

1 tbsp pepitas (pumpkin seeds)

Optional Add-ons & Seasoning

1 tsp extra-virgin olive oil (for finishing)

1 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Dressings (pick one; quantities for 2 servings)

3 tbsp balsamic vinaigrette (store-bought or homemade)

3 tbsp creamy ranch

3 tbsp lemon-tahini (vegan)

3 tbsp honey-mustard

Method

Base - Greens

Rinse the mixed field greens in cold water and spin or pat dry thoroughly. Place 4 cups of greens in a large salad bowl and gently toss to loosen.

Protein (choose one)

Grilled chicken

Season a 6 oz chicken breast with 1/8 tsp salt and a pinch of pepper. Sear on medium-high heat (or grill) for 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then thinly slice and arrange over the greens.

Seared salmon

Pat a 5 oz salmon fillet dry, season lightly with salt and pepper. Sear skin-side down in a medium-hot pan with 1 tsp oil for 3–4 minutes, flip and cook 2–3 minutes until opaque and flaky. Flake into bite-sized pieces and place atop the greens.

Pan-seared tofu (vegan)

Press a 5 oz block of firm tofu for 15–30 minutes. Cut into 3/4-inch cubes, toss with 1/4 tsp salt and 1/2 tsp soy sauce (or tamari for gluten-free), then pan-fry in 1 tsp oil over medium-high heat 3–4 minutes per side until golden. Cool slightly and add to salad.

Grilled shrimp

Season 6 oz peeled, deveined shrimp with 1/8 tsp salt and a squeeze of lemon. Sear or grill over medium-high heat 1.5–2 minutes per side until pink and opaque. Arrange on greens.

Smoked turkey

Thinly slice 4 oz smoked turkey and fan slices over the salad. No additional cooking required.

Toppings (choose any)

Prepare chosen toppings: halve 8 cherry tomatoes, thinly slice cucumber to make 1 cup, thinly slice red onion to 1/4 cup, shred carrots to 1/2 cup, slice 1/2 avocado, crumble 2 tbsp cheese if using, chop 2 tbsp toasted nuts, measure 1 tbsp dried cranberries, 1/4 cup roasted corn and 1 tbsp pepitas. Arrange toppings in small clusters over the greens for an attractive bowl.

Optional Add-ons & Seasoning

If desired, drizzle 1 tsp extra-virgin olive oil and 1 tsp fresh lemon juice over the assembled salad. Finish with 1/4 tsp salt and a pinch (1/8 tsp) of black pepper, adjusting to taste.

Dressings (pick one)

Balsamic vinaigrette (quick)

Whisk 3 tbsp balsamic vinaigrette (or shake in a jar) and drizzle evenly over the salad. Toss gently to coat greens and ingredients just before serving.

Creamy ranch

Spoon 3 tbsp creamy ranch over the salad or toss gently to combine. Use a gluten-free/vegan ranch as needed.

Lemon-tahini (vegan)

Whisk 3 tbsp lemon-tahini dressing (tahini, lemon juice, water, salt) until pourable. Drizzle over salad and toss to coat.

Honey-mustard

Drizzle 3 tbsp honey-mustard dressing over the bowl and toss gently.

Assembly & Serving

After adding protein and toppings, choose and apply dressing (about 3 tbsp). Toss the salad gently to distribute dressing, or serve dressing on the side. Taste and adjust seasoning with additional salt, pepper, or lemon if needed. Serve immediately.