Ingredients
- 1 Head of romaine lettuce washed and dried in a salad spinner
- 6 Hard boiled eggs
- 1 Container of baby tomatoes
- 6 Ounces of toasted slivered almonds
- 6 Ounce Can of wild salmon or Grilled Wild Salmon
- 4 Baby cucumbers
- 1 Yellow bell pepper
- 1 Can salad cut hearts of palm
- 2 Green onions also known as scallions
Dressing:
- 2 Tbs Chopped basil
- 2 Whole lemons squeezed
- 2 Tsps Himalayan salt
- 4 Tbs Extra virgin olive oil
- 2 Cloves of minced garlic
- Pinch of black pepper
Instructions
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Boil eggs, peel and cut into 1/4 wedges
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In a big flat serving salad bowl place chopped romaine lettuce evenly throughout
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Slice the baby cucumbers into thin circles and add
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Cut the yellow bell pepper into small thin strips and add to salad
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Add the salad cut hearts of palm
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Place egg quarters on top in a harmonious manner
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Sprinkle the Wild Salmon by shredding it with your fingers
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Gently place the baby tomatoes in a decorative fashion
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Finely chop the green onions and garnish on top using the almonds and green onions simultaneously
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Mix the dressing in a blender and drizzle on each served plate
