So many ways to spruce up a salad!

Sophia Mcdermott Drysdale

There are so many ways to spruce up a salad. Make your staple greens, whether it be kale or various sorts of lettuce but you can add so much flavour to salads by adding some blue cheese, or goats cheese, cranberries, onion, shallots, nuts and in  this case some dried apple chips. This gives the salads some texture too. 

Serve with a piece of fruit or some baked sweet potato and this is a perfect meal with protein from the chicken, greens, good fats from nuts and an olive oil/balsamic dressing and carbs from the fruit or sweet potato.  

Pan seared salmon with pineapple salsa

Salmon with pineapple salsa salad

Salmon with pineapple salsa salad

Here is a tasty light dinner that is perfect for those warmer nights. The salmon is packed with protein and good fats such as Omega 3 and the salad has carbs derived from fruit and vegetables sources. I prefer not to eat grains at night and to keep things light before i go to bed. 

For the salmon:

coconut oil for cooking
0.6 - 0.8 pounds of salmon fillet
Salt and pepper
1 tsp maple syrup
Juice from 1/3 of a lemon
For the salad:
1/2 cup of chopped bell pepper
1  avocado, chopped
1 cup chopped pineapple
1 1/2 cups of arugula leaves
1/4 cup chopped cilantro
1/2 tsp chilli flakes
For the dressing:
1 tbsp olive oil
1 tbsp white vinegar
1 tsp maple syrup
Juice of half a lime
Salt and pepper to taste  

Season the salmon with salt and pepper on both sides. Add to pan lightly coated with coconut oil and cook on low to medium for 5-8 minutes on both sides depending on how well done you like your salmon.  Once the salmon is almost cooked drizzle the maple syrup and squeeze of lemon juice and let cook for one more minute.
For the salad, add all ingredients to a mixing bowl. Add the dressing to another small bowl and stir thoroughly. Drizzle the salad with the dressing and serve with the salmon.