Honey Mustard Cauliflower Salad with Achiote Chipotle Salmon
Ingredients
- 1 lb Achiote Chipotle Salmon
- 1 cauliflower head cut into florets
- 3 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
- 5 cloves garlic confit
- 1 cup peas
- 3 cups spinach loosely packed
- 1/4 cup chives
- 1/4 tsp garlic
Honey Mustard Dressing
- 1/4 tsp horseradish
- 3 tsps dijon mustard
- 2 tsps coconut aminos
- 3 tbsp coconut yogurt
- 3 tbsps raw honey
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 375° F. In a medium-sized bowl, combine cauliflower florets, olive oil, salt, and pepper. Place in a sheet pan and bake for 25 - 30 minutes, until tender.
- In a skillet, heat a tablespoon of olive oil then saute garlic confit for 2 minutes. Add the peas and spinach and cook for 10 minutes on low-medium heat. Season with salt, garlic powder, and chives.
Honey Mustard Dressing:
- In a small bowl, combine horseradish, dijon mustard, coconut aminos, coconut yogurt, raw honey, and apple cider vinegar. Mix until well combine and set aside in the fridge.
- To serve, toss together the roasted cauliflower, sauteed spinach and peas, and honey mustard dressing. Using a fork or wooden spoon, break apart the Achiote Chipotle Salmon then mix well into the salad. Serve hot or cold and enjoy!