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This salad was inspired by my sister in-law. She made a salad for lunch one day when I was visiting and put salmon patties on it for the protein. The salmon was so tasty, and easy to cook. I often use the same salmon for my salads! This is one I will prep and then eat off of several days. It's so easy and so yummy!

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Ingredients

• Salmon-- I prefer wild caught. The patties I was talking about previously are the Trident Seafoods wild caught from Costco. They are in a bright orange bag in the freezer section. 

• Fresh kale

• Fresh arugula

• Fresh spinach

• Butternut squash-- I buy this already cut and ready to go from Trader Joes.

• Whole30 ranch dressing-- see recipe below

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Procedure​

• Cook your salmon. I like to cook my salmon patties in my cast iron skillet, oiled with avacado oil. Cook on medium heat for 5 minutes on each side.

• Remove salmon from skillet, add a little more avacado oil and then saute the butternut squash. Season with garlic powder and salt.

• Wash and chop your greens.

• Combine all your ingredients

• Top with dressing

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Whole30 Ranch Dressing Recipe​​​

• 1 cup avocado oil

• 1/2 squeezed lemon

• 2 tbs red wine vinegar

• 1 tsp pepper

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 can full fat coconut milk

• 1 tbs parsley

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**Recipe adapted from whole-sisters.com

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Directions

Shake all ingredients together in a mason jar.

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