A vibrant and hearty salad featuring spinach, arugula, soft boiled egg, white peach, ripe avocado, roasted beets, macadamia nuts, and pan-seared salmon, all tossed in a simple dressing.
1: Get a big bowl.
2: Add spinach and arugula to the bowl.
3: Toss with evoo, fresh lemon juice, sea salt, and ground pepper.
4: Top with a chopped soft boiled egg.
5: Add in a sliced white peach.
6: Throw in ripe avocado.
7: Prep roasted beets by coating them with avocado oil, balsamic vinegar, sea salt, and ground pepper, and bake for 20 minutes at 400 degrees.
8: Add roasted beets into the salad.
9: Sprinkle in crushed macadamia nuts.
10: Finish off with a piece of pan-seared salmon.
