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Ah, does the world really need another salad superfood recipe? Heck yeah. Here’s one that’s balanced, bright and filling. And it packs such a healthy punch, you’ll want to take the stairs on the way out!

Ingredients

• (Optional) 1 lb. lean grassfed beef steak, chicken, or salmon

• 3 cups field mix

• 1 handful green sprouts

• 4 thin asparagus spears

• 10-12 very thin slices shallot

• 10-12 grapes or grape tomatoes, halved

• 1 carrot (shredded with peeler)

Recipe & Food Photos By Pat Friedman

• 1 lemon, zested & juiced for the marinade

• 1 ripe but not black avocado

• ½ - 1 cup walnuts, almonds or pecans (roughly broken with the hands)

• Olive oil

• 1 cup red wine vinegar

• 1 Tbsp honey

• Cracked pepper

• Course salt

• 1 lemon, cut in quarters for garnish LINK

Method

Serves 2-4

1. Soak the sliced shallots and shredded carrots in a bowl of vigorously whipped vinegar, lemon juice, salt, and honey. (Don’t add cold vinegar as it will seize up the honey.) Start with a tablespoon of honey and increase for desired sweetness. It should be balanced and not too sweet. Refrigerate and marinade for at least 20 or 30 minutes.

2. Slice asparagus at a diagonal, 3-4 times down the stalks. Simmer or sauté until tender-crisp. Put aside.

3. Before cooking the meat/fish, have all the produce ready for plating. Have table set. The meat/fish cool quickly.

4. Clean meat/fish and pat dry: you will not achieve a good sear if it’s wet. Slice very thinly.

5. Heat ¼ cup oil on med-high. For 1 full minute, sear meat/fish on one side, level across the pan; do not stir. Flip over slices quickly and immediately move the pan off the heat. Place meat/fish onto a plate – there will be carryover cooking, so if you seek rare then sear for only ½ minute and then move off the heat.

6. On a large, festive platter, stack the rinsed & dried greens high in the center.

7. Then, moving outward from the center, and around the plate, evenly lay out your veggies, nuts and fruits as shown.

8. Sprinkle with hot fish/meat and the DRAINED, cold, pickled carrot/leek mix.

9. Drizzle the top with your favorite vinegarette, or simply olive oil, lemon, salt and pepper.

10. Serve with a small dish of sliced avocado sprinkled with lemon zest, herbed (rice) crackers, and a tall glass of iced tea or lemonade.

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