Ingredients

ANTI-INFLAMMATORY VINAIGRETTE:

• 1 cup Fresh Turmeric, Peeled & Chopped

• 1 cup Ginger, Peeled & Chopped

• 1 cup Garlic, Peeled & Chopped

• 2 cups Bragg’s Brand Unfiltered Apple Cider Vinegar

• 1 cup Bragg’s Brand Liquid Aminos

• 3 cups Organic Flax Seed Oil

SEED AND NUT MIX:

• 1 cup Raw Pumpkin Seeds

• 1 cup Raw Sunflower Seeds

• 1 cup Raw Pine Nuts

SALAD:

• 4 ounces Organic Spring Mix, Washed & Dried

• 1 cup Anti-Inflammatory Vinaigrette, Shaken Well

• 2 ounces Cucumber, Deseeded & Diced

• 2 ounces Green Zucchini, Diced

• 2 ounces Yellow Squash, Diced

• 2 ounces Red Radish, Sliced Thin Using a Mandolin

• 2 ounces Organic Or Heirloom Carrot, Peeled & Sliced Thin On A Bias Using A Mandolin

• 2 ounces Sunflower Sprouts

• 1 ounce Peppadew Peppers, Sliced Into Rounds

• 1 ounce Red Onion, Small Diced

• 16 each Organic Tear Drop Tomatoes, Washed & Sliced In Half

• 1 Avocado, Diced

• 4 ounces Roasted Seed & Nut Mix

• 2 tablespoon Salt

• 1 tablespoon Fresh Cracked Black Pepper

TRUE NORTH SALMON

• 5 ounces Filet True North Salmon Chopped

Instructions

METHOD: FOR ANTI-INFLAMMATORY VINAIGRETTE

Place the chopped turmeric, ginger, and garlic into a robo coupe. Pulse repeatedly until the mixture becomes finely chopped. Do not over process as it will create a paste. Remove mixture and place into a stainless steel mixing bowl. Whisk in all other ingredients until fully incorporated.

METHOD: FOR SEED AND NUT MIX

Mix all ingredients together in stainless steel bowl. Layout onto a full-size sheet tray, making sure that it is a single even layer. Roast at 350°F for about 10 minutes or until a light golden brown. Let cool and store in an air-tight jar in a cool dry place.

METHOD: FOR SALAD

Place all vegetables except the avocado into a medium-sized, stainless steel mixing bowl. Add the vinaigrette, salt, and pepper. Mix well to fully coat all of the ingredients. Add in the spring mix and toss until greens are fully coated. Spin salad with your hand to create a semi-tight ball that has height. Place into the center of serving plate. Garnish with avocado and roasted seed mix. Enjoy!

Recipe Notes

WINE PAIRING:

• Dr. Loosen Riesling Kabinett “Blue Slate”, Mosel 2015

• Domane Wachau Gruner Veltliner Federspiel Terrassen, Austria 2016