It takes courage to grow up and become who you really are.

E.E. CUMMINGS

Meals have taken on a new role in our house. They used to be a well thought through plan made the weekend before, but now on a whim that could change if I’m not feeling like stir-fry. This week I can almost always count on salad, especially when it is a copycat recipe of my favorite salad from Coolgreens restaurant.

Wild Sockeye Salmon Salad

Serves 2

Ingredients:

8 ounces Wild Sockeye Salmon

1 Tablespoon olive oil

6 cups baby spring mix lettuce

½ cup black beans

½ cup dried apricots

½ cup sundried tomatoes

¼ cup red onion, chopped

½ cup blue corn tortilla chips

2 ounces goat cheese

Marinade:

2 Tablespoons orange juice

1 teaspoon agave nectar or honey

Dressing:

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

1 Tablespoon orange juice

¼ teaspoon salt

¼ teaspoon pepper

Directions:

1. Marinade salmon in orange juice and agave nectar.

2. Heat skillet for three minutes over medium heat. Cover with one Tbsp. olive oil, place salmon in skillet, and turn heat to high. Grill for three minutes on each side (I accidentally heated my skillet over high heat, so my salmon ended up being more blackened).

3. Divide lettuce onto two plates. Top with tomatoes, apricots, beans and onions.

4. Add on crushed tortilla chips, goat cheese and salmon.

5. Mix together dressing.  Drizzle dressing over the top.

6. Enjoy!

My friend Sarah recommended that I order this salad at Coolgreens, and I couldn’t get over how good it was. I never would have combined these flavors on my own, but they compliment each other so well.

This salad has a little bit of everything. It is packed with protein and antioxidants, but the crunch from the tortilla chips is my favorite part!

This mixture is great as a salad, but it is perfect to bring in for lunch as a wrap too. You can count on this being one of my top cravings for the next five months.

What is your favorite salad?