Ingredients
- 16 oz Honey Smoked Salmon- 2 8oz packages- see notes on where to buy
- 4 cups baby salad greens
- 4 cups red/ purple kale
- ½ cup shelled edamame thawed
- 2 large kiwis peeled and sliced
- 1 large avocado skin removed, sliced
- 1 cup firm goat cheese rough chopped into pieces
- 1 cup blackberries washed, slice 1/2 cup lengthwise
- 2 small miniature cucumbers sliced lengthwise into spears
- 2 medium lemons zested and juiced
- 1 large shallot sliced into rings
- 1 tsp flakey sea salt
- ¼ cup roasted pepitas
- ¼ cup Honey Sesame Cashews* See notes on where to buy
- 2 TBSP pistachios roasted and salted
for the Vinaigrette:
- 2 unit garlic cloves peeled
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup lemon juice
- 2 TBSP dijon mustard
- 1 cup extra virgin olive oil
- 2 TBSP honey
Instructions
- Prepare greens and place on a large serving platter.
- Arrange sliced fruits and vegetables artfully on top of the greens. *Optional- On medium high heat, in a small skillet, sauté the shallots in 1 TSP of olive oil until just softened. Toss in the edamame to warm them as well. Set aside to cool.
- With a fork, flake large chucks of the salmon and place around the platter. Randomly scatter the cheese and nuts. Drizzle a few tablespoons of dressing and sprinkle with flakey sea salt , if desired. Finally, toss the sautéed shallots and edamame on top of the salad and top with edible flowers.
- Serve with extra dressing on the side so the vegetables do not get too soggy.