Chef Ned Bell & Trevor Linden’s Big Green Salad

Inspired by NHL veteran and one of our champions, Trevor Linden, Chef Ned Bell’s Big Green Salad is a dish that’s perfect for warmer days and features Ned’s specialty, seafood. The salad is packed with lean protein, the right amount of heart-healthy fat, and fiber-filled vegetables to keep you full longer. 

Ingredients:

• 4-5 oz of salmon per person
  
• 2-3 avocados
  
• 1 bunch asparagus
  
• 1 bunch broccolini
  
• 1 cup sprouted (or canned) lentils
  
• ½ cup ricotta or goat cheese
  
• ¼ cup toasted and salted almonds
  
• Extra virgin olive oil
  
• 2 lemons
  
• Sea salt
  
• Chili Spice, seasoned to taste

Method & Assembly:

• Season the asparagus and broccolini with olive oil, sea salt and lemon zest.
  
• Lightly grill for 2 minutes on each side.
  
• Season the wild salmon with olive oil, sea salt and chili spice.
  
• Lightly grill for 3 minutes per side, cook to medium rare, medium.
  
• Assemble the avocado, asparagus, broccolini and sprouted lentils on the plate or platter.
  
• Place the fish on top, crumble the cheese and almonds.
  
• Lightly pour the extra virgin olive oil on the plate, juice and zest a lemon.
  

This salad will give you the sustained energy that you need to tackle your day with ease!