This recipe was inspired by an Instagram post by Ereka Vetrini, a TV Host and healthy lifestyle cook, that creates the most incredible but simple recipes. Everything she makes looks divinely decadant while being very healthy. The recipe is based on a TikTok rice and salmon bowl trend but Ereka took up up a notch and added Quinoa. I loved the idea and made my own version of her recipe. You can find Ereka on Instagram @erekav.
I use fresh avocados, red onions, cucumber, celery, zucinni, artichokes, pine nuts, feta, tomatoes and cooked salmon and quinoa. The dressing is made with tons of basil, mint, olive oil, garlic and lemon juice. I toss in a little marinade from the jarred artichokes for a punch of flavor. It’s a great way to clean out the fridge and eat a satisifying and uber healthy salad.
Pick up your salmon filets at Fresh Market ( I love their oak roasted) , Whole Foods (try paleo friendly grilled salmon) or anywhere that sells prepared fish so you don’t even have to bother with baking your fish. Even leftover salmon would be fantastic.
This salad is even better the next day so plan to make a big batch for lunch and dinner.
Chopped Quinoa & salmon salad- serves 4-6
1 cup quinoa: cooked
1/2 lb salmon filets: baked
1/2 large zucinni: diced about 1 cup
1 cup red onion: diced
1/2 cup celery: diced with leaves
1 large avocado: diced
1 cup jarred marinated artichoke hearts: chopped fine (save the liquid)
1 cup cherry tomatoes: diced
1 cup cucumber: peeled, seeded and diced
1/2 cup toasted pine nuts
3 lemons- juiced
1 cup crumbled feta
- For the Dressing
juice from marinated artichokes
1/4 cup lemon juice
1/2 cup olive oil
3 garlic cloves
1 cup fresh basil
2 TBSP fresh mint
1/2 tsp Sea salt or more to taste
Method- prep 45 minutes, chill 30 minutes- no baking
- Prepare the quinoa according to the package ingredients. Set aside. Flake the salmon with a fork making sure there are no bones. Toss the avocado with 2 tsp of lemon juice.
- In a large bowl, combine the cooked quinoa, salmon, zucchini, onion, celery, avocado, artichokes, tomatoes and cucumber. With a large fork, toss the ingredients together to lightly blend taking care not to compact or “mush” the vegetables. Set the feta and pine nuts aside until the dressing is added.
- In a high power blender add in liquid from artichoke jar, olive oil, lemon juice, garlic, basil and mint. Process until smooth and the garlic and herbs are well blended. Add in salt to taste and more lemon juice if desired.
Pour dressing over the salad and toss to coat well. Fold in the pine nuts and feta. Chill for 30 minutes before serving. You may chose to not use all the dressing. Save the remainder and use as a dip for other veggies.