Blood Orange Goat Cheese Power Salad

Directions Print

1. In a preheated, medium sauté pan with oil, season and sear salmon, skin side down; cook to an internal temperature of 145°F.
2. Add slaw mix, red onion, pecans, cherries and blood orange vinaigrette to large bowl; mix by hand until well coated.
3. Pile salad high in center of plate; top with salmon, goat cheese, thinly sliced avocado and orange to plate. Garnish salad with pistachios, if desired