I’ve often posted the top foods to keep you looking young and beautiful.  While great separately, these foods actually taste amazing together! Try this delicious Total Beauty Salad for lunch or dinner a few times a week, and you will experience beauty, health, and vitality you thought would only be possible through supplements and topical remedies…

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Total Beauty Salad

Course

Dinner, Lunch, Salad

Cuisine

Gluten-free, Healthy Eating

Servings

Ingredients

• 1 cup fresh organic blueberries
• 1 package organic baby greens washed (I used a baby arugula/baby spinach/baby field green mix), or 6 cups
• 1/2 bunch organic asparagus spears trimmed, about 1/2 pound
• 2 tablespoons organic tamari
• 4 tablespoons sherry or sherry vinegar
• 2 bags green tea
• 1/2 teaspoon organic arrowroot powder
• 1/2 cup water
• 3 tablespoons Sesame seeds
• 3 cloves garlic
• 1/2 tablespoon olive oil

Course Dinner, Lunch, Salad Cuisine Gluten-free, Healthy Eating Servings Ingredients 1 cup fresh organic blueberries 1 package organic baby greens washed (I used a baby arugula/baby spinach/baby field green mix), or 6 cups 1/2 bunch organic asparagus spears trimmed, about 1/2 pound 2 tablespoons organic tamari 4 tablespoons sherry or sherry vinegar 2 bags green tea 1/2 teaspoon organic arrowroot powder 1/2 cup water 3 tablespoons Sesame seeds 3 cloves garlic 1/2 tablespoon olive oil

Instructions

1. Place 4 pieces of salmon into a skillet, and pour over the tamari and sherry.
2. Add the three cloves garlic with a garlic press.
3. Let marinate for 10 minutes, flipping the fish halfway through.
4. In the meantime, using a grill or grill pan, cook the asparagus in olive oil for about 5-7 minutes, or until it shows grill marks and is firm, but easily speared with a fork. Set aside to cool.
5. After salmon has marinated, simmer it in its marinade over medium heat until most of the sauce is absorbed.
6. While salmon is cooking, pour 1/2 cup boiling water over 2 bags of green tea and steep, covered, for 5 minutes.
7. Squeeze out the tea bags, and mix in arrowroot powder. Pour tea mixture over salmon and cook another 5 minutes or so, or until the sauce thickens slightly.
8. Roast sesame seeds in an un-oiled frying pan until the seeds begin to jump, be careful not to let them burn.
9. Mix seeds into salmon and sauce.
10. Slice asparagus into two inch pieces, toss with spinach.
11. Serve salmon over a bed of spinach and asparagus, and pour sauce over salad.
12. Top with blueberries, and enjoy!

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