This is a perfect recipe for spring and summer, and your inner spring and summer! Stone fruit season is starting to arise here in SoCal. If it's not peach season where you are, canned peaches work just fine. Your inner spring and summer are the follicular and ovulatory phases, after the menstrual phase. Fresh and vibrant foods like salads are best eaten in these phases.
Ingredients:
Makes ~3 servings
- 1 c quinoa
- 3 large handfuls arugula
- 3 fillets salmon
- 1 avocado
- 2 peaches
- 1 1/2 c cherry tomatoes
- 1 c fresh basil
- 1/4 c sliced almonds
- 1/4 c good olive oil
- juice of 1/2 lemon
- balsamic glaze
- smoked paprika
- salt
- dried basil
- hot honey
Directions:
- Preheat the oven to 400 degrees.
- Add 1 c water, quinoa, and a pinch of salt to a pot over high heat and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes. Fluff the quinoa and turn off the heat after it's done cooking.
- Add salmon fillets to a baking sheet lined with parchment paper. Coat the tops with some olive oil, then season with salt, smoked paprika, dried basil, and drizzle generously with hot honey. Bake for 11-12 minutes.
- Cut the peach into thin slices, chop cherry tomatoes in half, and slice avocado. Wash, and tear the basil into smaller pieces.
- Mix together the olive oil, lemon, and a pinch of salt.
- Add quinoa, arugula, peaches, tomato, basil, and almonds to a large mixing bowl. Drizzle the olive oil dressing on top, along with a generous drizzle of balsamic glaze. Mix to combine everything together.
- Serve the salad with sliced avocado and salmon on top.
Instead of salmon, you could serve this salad with prosciutto on top. You could also add some fresh mozzarella if cheese is your thing. Feel free to finish this salad with more balsamic glaze or even hot honey on top. This salad will leave you feeling full and totally satisfied. It's packed full of flavor and is one I made on repeat on my ovulatory phase! Enjoyyy 🫶