INGREDIENTS
Grilled or baked salmon fillet (flaked)
Roasted butternut squash (cubed)
Baby kale or mixed winter greens
Roasted red bell peppers
Sliced radishes
Pumpkin seeds (pepitas)
Fresh parsley (chopped)
TAHINI LEMON DRESSING
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon water (to thin)
1 clove garlic (minced)
Salt and pepper to taste
DIRECTIONS
1. Arrange baby kale or winter greens on a plate.
2. Add flaked salmon, roasted butternut squash, roasted red bell peppers, and sliced radishes.
3. Sprinkle with pumpkin seeds and fresh parsley.
4. Whisk together the dressing ingredients, adjusting the water for desired consistency, and drizzle over the salad before serving.
**NOTE: Make sure you adjust according to where you are in the RESET. For example, if you are in the Dairy RESET, use dairy-free alternatives, etc.
ENJOY!
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