Ingredients:

Salmon (baked as directed with olive oil, lemon juice and black pepper)

Tuscan Kale

Purple Cabbage

Edamame

Broccoli

Green Beans

Dressing:

3 cloves garlic (minced)

2 tablespoons fresh ginger root (minced)

¾ cup olive oil

⅓ cup rice vinegar

½ cup soy sauce

¼ cup water

*Option to add 3 tablespoons honey

Whisk together and place in refrigerator until salad is prepared

Bake salmon as directed (with olive oil, lemon juice and black pepper)

In a pan on medium heat, sautee broccoli, edamame, broccoli and green beans together. Garnish vegetables with black pepper only.

Once everything is cooked throughly and kale has wilted a little, you are set to plate.

Place greens and veggies in salad bowl and top with salmon.

Add purple cabbage for color...and a crunch!

Drizzle dressing on top of salad (a little bit goes a long way).

This would make a great side salad, appetizer, or main entree!

*If I were to make this a side salad, I'd leave out the salmon and keep it plant based

ENJOY, xo