Healthy and on-trend, this bowl is layered with crisp romaine, sweet strawberries, tangy pickled red onions, creamy sesame‑dusted avocado, and boldly seasoned blackened salmon. It’s simple, fast, and hits every flavor note.
Entrees
Fall
Salads
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 481 grams | |||||||||
| Calories | 530 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 28g | 36% | ||||||||
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| Cholesterol 120g | 40% | ||||||||
| Sodium 130g | 6% | ||||||||
| Total Carbohydrate 25g | 9% | ||||||||
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| Protein 50g | |||||||||
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Healthy and on-trend, this bowl is layered with crisp romaine, sweet strawberries, tangy pickled red onions, creamy sesame‑dusted avocado, and boldly seasoned blackened salmon. It’s simple, fast, and hits every flavor note.
2 heads MFC Romaine Lettuce, chopped
4/6-oz. Blackened salmon fillets
1 C RSS Sliced Red Onions
1½ C MFC Strawberries, sliced
4 RSS Avocado Halves, cut into chunks
2T Black and white sesame seeds
Fill each bowl with a quadrant of romaine, salmon, strawberries, pickled onions, and sesame seed-coated avocado chunks. Serve dressing of choice on the side.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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