Turnip the Beet: Salmon Salad Style

salmon salad

So if you haven’t figured out by now, I am addicted to Salmon. As a pescatarian, it is my favorite dish and one I make often. But I like to mix it up a bit and make it a little differently every time. So here’s a bit of a twist on the previous rendition.



Red Leaf Lettuce



Feta Cheese





Add Dressing of your choice

Recommended: Balsamic Vinaigrette, Blue Cheese, Annie’s Goddess Dressing

To find directions for the salmon click here.

While the salmon is cooking, start steaming your beets. It is easiest to do this with a metal colander and a medium sized pot. Chop the beets into half inch pieces. Fill a pot with water, place the colander in the water, add your chopped up beets, and cover with a lid. Let the beets steam for about 15 minutes. If you don’t have a colander, you can still cut up your beets and place them in tinfoil. Wrap them completely and place in them in the pot.

While those are going, begin to cut up your lettuce. Add spinach, strained beets, cilantro, feta, and cooked salmon. Season with salt, pepper, and lemon. Add dressing.  ❤

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