THE CHICA SALAD

ESSENTIALS

• 2 cups fresh arugula

• 1 salmon fillet (about 4–6 oz)

• ½ small avocado, sliced

• 1 small beet, cooked and sliced

• 1 small ripe peach, sliced

• 2 tbsp shaved almonds

• 1–2 tbsp extra virgin olive oil

• Pinch of sea salt & fresh cracked pepper

KITCHEN FLOW

• Cook your salmon first – Pat the salmon dry and season with salt, pepper, and a squeeze of lemon if desired. Heat a skillet over medium-high with a little olive oil. Place salmon skin-side down, press gently for 10 seconds, then let it cook undisturbed for 4–5 minutes until crispy and opaque two-thirds of the way up. Flip and cook another 1–2 minutes until just cooked through. Set aside to rest.

• Prep the base – Spread the arugula on your plate or shallow bowl. Drizzle with olive oil and season with salt and pepper.

• Add the color – Arrange beet slices and peach slices over the greens.

• Layer the good stuff – Place the warm (or chilled) salmon fillet in the center, tuck the avocado slices alongside, and sprinkle shaved almonds over the top.

• Serve & enjoy – Light, fresh, and just fancy enough to feel special.

And that’s it—the Chica Salad in all her glory