Salmon, Tomato, Lettuce, Spinach and Olive Salad

Ingredients

• Salmon150 g
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Olives6 count (30 g)
• Spinach1 cup (30 g)
• Egg1 count (55 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot filled with boiling water and boil for 8-10 minutes. Remove and peel.

2. 2

   Step 2

   Season the salmon with salt and pepper to taste.

3. 3

   Step 3

   Place a pan over high heat. Once heated, add the chicken and cook for 4 minutes per side over medium heat.

4. 4

   Step 4

   Shred the lettuce, chop the spinach and slice the tomatoes.

5. 5

   Step 5

   Mix the vegetables with olives and season with olive oil and salt and pepper to taste. Optional: Add lemon juice or vinegar.

6. 6

   Step 6

   Serve the vegetables with salmon and egg cut into quarters.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Salmon, Tomato, Lettuce, Spinach and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.