Ingredients:
wild salmon filet
avocado oil
black pepper
garlic powder
turmeric
sea salt
organic curly kale
1/4 cup tahini
2 Tbsp dijon mustard
2 garlic cloves
filtered water
juice of 1 lemon
2 Tbsp nutritional yeast
1/4 avocado
hemp hearts
Directions
1. Preheat oven to 400F.
2. Brush salmon with avocado oil, black pepper, sea salt, garlic powder and turmeric.
3. Bake salmon for 20 minutes.
4. While salmon is baking place tahini, mustard, garlic, lemon juice, nutritional yeast and black pepper into a blender. Add water to thin to your desired consistency. Blend until smooth.
5. Massage kale with dressing. Place the rest of the dressing in an airtight container and refrigerate for later use.
6. Top salad with baked salmon, avocado, hemp hearts, and additional nutritional yeast. I also like to sprinkle the salad with fresh or dried fruit for an extra punch of flavor.
7. ENJOY!
