This Asian Salmon Chopped Salad is made with chopped lettuce and topped with seared salmon. It’s gluten free, dairy free and Whole30-compliant, too!
Disclaimer: This post is sponsored by Taylor Farms. As always, all opinions are my own. Thank you for supporting brands that allow me to do what I love!
Guys, it’s almost Labor Day. I’m not really sure how, but it is. I’m not going to pretend like I have lofty plans, but I’m pretty sure my mom and stepdad are having some sort of cookout, and I can therefore guarantee that I’ll be bringing this salmon chopped salad with me. Why? Because Labor Day weekend sort of represents the end of summer, and the last thing I’ll want to do is spend the afternoon preparing food. Nope. I’d much prefer to be outside with Miguel and Layla, and then spend all of 15 minutes preparing this salad instead. EASY PEASY and still delicious.
I’ll admit that though I love making my own recipes—and I certainly do—sometimes I just don’t have the time or energy to prepare every little thing, which is where Taylor Farms Organic Chopped Salad Kits come in handy. They’re pre-made salad kits that come in a variety of different flavors, such as mediterranean, sriracha ranch or in this case, asian ginger and they make meal planning SO MUCH EASIER. You know I love a good short cut, and salad kits are an excellent way to save time while still keeping things healthy and fresh.
Though the salad kits are able to be eaten as-is, I opted to add a seared salmon marinated in—what else—coconut aminos to the salad. I’m not saying there’s anything wrong with veggie-only salads, but I always prefer to add some sort of protein to my salads, and this salmon hits the spot and mixes well with the flavors of the asian chopped salad. ….which by the way, the salad kit is filled with chopped romaine, celery, green onions, radicchio, and broccoli and comes with the optional chia seeds and pita chips to add on as toppings.
I went over to my mom’s house a couple of weeks ago where she and my stepdad made their hand modeling debut. They were patient with me while I photographed this spread filled with this salmon chopped salad, collard wraps, roasted cauliflower, and my simple cucumber salad. Talk about the greenest and most veggie-filled spread ever! It was during my Whole30, so really I was just thinking about myself, but all of these veggies are packed with flavor and anything but boring. If you want to be that person to bring something healthy to your Labor Day get together, bring a chopped salad! I know I’ll be that person.
Ok so reasons I’ll continue buying Taylor Farms chopped salad kits are because A) they make meal planning and life in general a lot simpler, B) they offer organic options and C) they’re affordable, and D) to prepare this salmon chopped salad over and over again. What else can you ask for? NOTHIN’.
- 1 bag Taylor Farms Asian Ginger Chopped Salad Kit
- 1 lb. salmon
- ½ cup coconut aminos
- 2 garlic cloves, minced
- 1 tbsp olive oil or oil of choice
- Pinch of salt and pepper
- Chop garlic and place it in a ziploc bag. Next, add salmon to the bag and then pour in the coconut aminos. Seal the bag and place it in the refrigerator for 1-24 hours. I marinated mine for three hours and it turned out great, but if you’re in a hurry 1 hour should work just fine.
- Heat oil in a skillet (I used my cast iron skillet) and then add the salmon WITHOUT the coconut aminos, placing it skin side down and sprinkling it with salt and pepper. Sear salmon over medium-high heat on both sides and then add in the coconut aminos from the bag. Turn the heat down to low and cook salmon on both sides for approximately 1 minute each side or until the salmon is cooked through.
- While the salmon is cooking, pour the contents from the salad kit in to a large bowl. Once the salmon is done, remove it from the skillet and use a fork to shred it into bite-size pieces; add the chopped salmon to the salad.