Grilled Salmon Salad In A Light Lemon Apple Cider & Dijon Vinaigrette a.k.a. Fully-Loaded #LunchGoals!

Grilled Salmon Salad In A Light Lemon Apple Cider & Dijon Vinaigrette a.k.a. Fully-Loaded #LunchGoals!

Hey babes!


I don’t really think I need to tell you how to put together a salad, right? But, when a salad is this loaded, this delicious, this nutritious & this mind-blowing, I think I’d be selfish if I didn’t share it! So here I am, SHARING IT!

If you guys know me or have been following me for a while now, you know that salmon isn’t my all-time favourite fish, BUT, depending on how it’s seasoned, I CAN DO SALMON. And let me tell you, this one was seasoned so perfectly that I’d choose it over some of my other faves! Yes, I swear! In case you’re wondering, the salmon recipe I’m referring to is this one: Lemon Dijon Pecan & Walnut Oatmeal Crusted Salmon a.k.a. Your (FLAKY AF) Anti-Inflammatory Dinner Dreams Come True!

When a piece of flaky salmon that flavourful is part of your salad, you can be sure it’ll be a great one! But wait for the other goodies I threw in there!

This salad is full of healthy fats, antioxidants, high-quality protein & tons of essential vitamins & minerals. It’s filling, satisfying, read in a jiffy & so yummy!

BTW, if salmon isn’t your jam, you can totally use this salad as your base & top it with your favourite protein of choice – the options & possibilities are endless! Salmon, tuna, boiled eggs, scrambled egg whites, tofu, tempeh, chickpeas, lentils, quinoa, amaranth, freekeh, wild rice, brown rice…. YOU CATCH MY DRIFT!

Here’s how to make it! (BTW, the portions listed below are for a single-serve salad about the size you see in the pictures! If you want to make this for guests or for your hubby/wifey/family, make sure you increase the portions accordingly!)



  • Huge handful of arugula
  • A few cherry tomatoes, halved
  • 1/2 roasted beet, cubed
  • 1 small cucumber, diced
  • 1/2 tbsp. organic unsweetened dried cranberries
  • 1 radish, sliced
  • 1 tbsp. raw organic walnuts
  • About 3oz. grilled salmon (a bit more than 1/3 cup), flaked
  • 1/2 tbsp. nutritional yeast
  • Dried herbs for sprinkling


  • 2 tbsp. raw organic apple cider vinegar
  • Juice of a lemon
  • 1 tbsp. coconut vinegar
  • 1-2 tsp. Dijon mustard
  • Sea salt, black pepper + garlic powder


  • Add the salad ingredients to a bowl.
  • Prepare the dressing in a separate small bowl.


  • Pour the dressing over the salad, toss & enjoy!


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