Makes: 1 Serving | Prep: 5 minutes

Ingredients:
• 3 cups mixed greens/power greens

• 1/2 cup shredded carrots

• 1/2 cup bell peppers

• 1/2 cup cucumbers

• 6 grape tomatoes

• 1 tablespoon chopped raw walnuts

• 1 tablespoon sunflower seeds

• 3 oz grilled salmon (I used leftover salmon from the night before)

• 1 clementine or other fresh fruit (pear, nectarine, peach, berries)

• 2 tablespoons balsamic vinaigrette (see below)

• Optional: almonds, flax seeds, chia seeds, hemp seeds, pumpkin seeds, sliced avocado

Directions:

1. Mixed together in a bowl. Add dressing and enjoy!

2. Be sure to add a protein source to your salads. I added salmon but other options are tuna, hardboiled egg, lentils, chickpeas, black beans, quinoa, etc.

Dressing: Balsamic Vinaigrette (From: Barefeet in the Kitchen)

• 2 tablespoons honey

• 1 tablespoon dijon mustard

• 1/2 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 garlic clove minced

• 1/4 cup balsamic vinegar

• 3/4 cup extra virgin olive oil

Directions:

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

2. Store in a jar with a lid and refrigerate. Shake well before serving.