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Salmon, Arugula, Goat Cheese and Sunflower Seeds with Avocado Vinaigrette

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Ingredients
  

Ingredients for the Avocado Vinaigrette:

  • 1 avocado, peeled and pitted
  • 1 shallot, minced
  • 1 clove garlic, grated
  • 1 tbsp. red wine vinegar 
  • 1 tbsp. Dijon mustard
  • ¼ cup extra-virgin olive oil
  • ¼ tsp. sea salt, or to taste
  • Black pepper, to taste

For the Salad:

  • Salmon filets
  • 6 - 8 cups arugula
  • ½ avocado, cubed
  • 1 - 2 ounces goat cheese, crumbled
  • 1 cup radishes, very thinly sliced
  • ¼ honey sunflower seeds, or to taste
  • 1 cup cherry tomatoes, halved

For the Honeyed Sunflower Seeds:

  • 1 cup sunflower seeds
  • 1 tsp. butter
  • 1 tsp. extra virgin olive oil
  • 1 tbsp. honey
  • ½ tsp. sea salt

Instructions
 

To prepare the avocado dressing:

  • Mash the avocado at the bottom of a salad bowl; use 1/2 of the avocado for a lighter consistency or a whole one for a thicker dressing.
  • Add the minced shallot and grated clove of garlic; mix well with the help of a small whisk.
  • Whisk in the red wine vinegar and the Dijon mustard; mix well.
  • Whisk in the extra virgin olive oil; start with half, and check the consistency; if you want it silkier and smoother, add the other half of the oil; it all depends on your preferences and on how much avocado you used for the recipe.
  • Add the sea salt and taste the dressing; adjust the seasoning and add a dash of freshly ground black pepper; set aside.

To prepare the honeyed sunflower seeds:

  • Pre-heat oven to 400˚F.
  • Place butter and olive oil in a small cake pan; place in the oven for 1 minute or until butter is melted.
  • Add honey and sunflower seeds and stir to coat.
  • Place back in the oven for 10 minutes, stirring halfway through.
  • Remove from oven, sprinkle with sea salt and turn out onto parchment paper or foil that has been sprayed with cooking spray.
  • Allow to cool completely; store in an airtight container; this recipe will make more than is needed for the salad but, these are also great for snacking.

To prepare the salad:

  • Grill salmon fillets until cooked to desired temperature; remove from grill; set aside.
  • Arrange arugula on 4 serving plates.
  • Scatter with avocado, goat cheese, cherry tomatoes and radishes.
  • Drizzle with dressing and add a sprinkle of sunflower seeds. 
  • Place grilled salmon on top and serve.

Notes

There are lots of ways to play with this basic dressing. Here are a few ideas to get you started:
  • Use lemon or lime juice instead of vinegar.
  • Whisk in avocado oil, sesame oil, or your favorite salad oil instead of olive oil.
  • Add a minced chili, but be sure to start with very little, taste it, and add more if needed.
  • Throw in some fresh cut herbs like cilantro, mint, dill, or parsley.
  • Add soy sauce or Tamari instead of salt.
  • Grate in some fresh ginger or galangal.
  • Use one tablespoon of poppy or sesame seeds to add some crunch.
  • Add crispy bacon to the salad. The earthy meat pairs really well with this fresh and vibrant dressing.