Peggy’s Arugula Salad with Salmon & Red Beets

Servings: 1

Prep Time: 5 minutes

Cook Time: 6 minutes

Price: $7.75 per serving

Difficulty: Multi-Tasking

Ingredients, all organic:
● 1 Salmon Steak
● 1 Cup of Arugula
● 1 Tablespoon of Grated Parmesan Cheese
● 1 Cup of Red Beets
● 1 Tablespoon of Olive Oil
● 2 Tablespoons of Coconut Oil
● 1 Tablespoon of Balsamic Vinegar
● 2 Tablespoons of Marinade
● 1 Cup of pre cooked Plantain Slices
● 1 Egg

Nutritional Fact: Did you know salmon is a great source of omega-3 fatty acids?

Tools:
● Pan, Spatula, tong, silicone spoon, and kitchen scissors

Directions:
1. Place the salmon in a pan over a medium flame and add 2 tablespoons of coconut oil, 2 tablespoons of marinade and cook for about 3 minutes on both sides.
2. Meanwhile prepare the salad. Add 1 tablespoon of olive oil and 1 tablespoon of Balsamic vinegar over a bed of arugula, and top with 1 tablespoon of grated Parmesan cheese. Also add 1 cup of plantain slices, 1 cup of red beet slices an egg.
3. When done, add the salmon to the salad and you’re good to go!

Bon Apetito, From Peggy with LOVE!