One of the sweetest souls out there, Andie Mitchell, is sharing a salad recipe today!
If you don’t know anything about Andie, then I’m honored to be the first to introduce you to this wonderful human.
There are some people out there that you meet and feel like you could talk to them forever – or that you have been friends forever. That’s Andie.
Her story is so inspiring (I read her memoir in a few days, no wonder it became such a massive success!), she’s compassionate, and a very talented cook. We’ve met at multiple blog events, met up for dinners, and I am just so happy to have her on the blog today.
Hello friends of Inspiralized! I’m Andie, a big fan of Ali’s and a fellow blogger who loves making healthy meals. To give you a brief backstory on me, I lost 135 pounds 11 years ago by completely changing my diet and beginning to exercise consistently. After a few years of maintenance (and what a steep learning curve that was), I decided to start a blog…which led to a memoir, and then a cookbook. You can read more about that journey here if you’d like, but enough about me! Onward to the food.
Now, I’m someone who eats her fair share of salad. Understandably, when I tell people that I genuinely enjoy eating salad, the whole enjoying it part can be hard to believe. But to that I say: not all salads are created equal—and hitting that sweet spot between making something that tastes good and is good for you can be challenging.
To make it a little easier, here’s the formula I like to follow to create a filling, flavorful salad with lots of texture and room for variety: greens + protein (hot or cold) + healthy fat + fruit (fresh or dried) + something crunchy.
This Asian salmon salad has all of those components: baby spinach, soy-garlic-marinated salmon, avocado, spiralized Asian pear, and toasted pecans. And though all the ingredients make a difference in taste and texture, it’s the crispy, pan-seared salmon that really steals the show. The soy sauce and sesame oil that I used to marinate the salmon caramelize while cooking, and salty, sweet flavor goes so well with cool, creamy avocado and crisp Asian pear. The choice to spiralize the pear was an easy one because a.) the thin strands disperse throughout the salad more evenly, and b.) they’re prettier and more interesting than slices are 🙂
I hope you enjoy it!
Connect with Andie:
- Her blog, Andie Mitchell
- Her memoir, It Was Me All Along
- Her cookbook, Eating In The Middle
Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!
If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!
Asian Salmon Salad with Spiralized Pear and Avocado
- 2 tablespoons low-sodium soy sauce or tamari
- 2 teaspoons toasted sesame oil
- 1 garlic clove minced
- 1 pound wild salmon cut into 4 fillets
- 2 tablespoons plus 2 teaspoons extra virgin olive oil divided
- Juice of 1 lemon
- ¼ teaspoon salt divided
- ¼ teaspoon freshly ground black pepper
- 6 ounces baby spinach
- 2 Asian pears spiralized using the Inspiralizer ‘C’ blade
- 1 shallot thinly sliced
- 1 avocado pitted and sliced
- ¼ cup pecans toasted and chopped
- In a large resealable plastic bag, combine the soy sauce, sesame oil, and garlic. Add the salmon fillets, seal the bag, and gently turn the bag a few times to coat the fillets in the marinade. Refrigerate for 30 minutes.
- In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until very hot. Add the salmon fillets and cook to medium doneness, about 5 minutes per side. Let the salmon cool 5 minutes before serving.
- While the salmon cools, in a large bowl, whisk the juice of one lemon, the remaining 2 tablespoons of olive oil, the salt and pepper. Add the baby spinach, spiralized pear, and shallots. Divide the salad among 4 plates and top evenly with salmon, avocado slices, and chopped pecans.