Seared Salmon Salad with Kombucha Vinaigrette
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
  • for the salad:
  • 6 pieces of salmon
  • 1 lb box of organic baby spinach
  • 1 cup organic pistachios (deshelled)
  • 2 organic Asian pears
  • 2 organic pomegranates, seeded
  • 4 oz organic goat cheese
  • for the Kombucha Vinaigrette:
  • ½ cup organic EVOO
  • ½ cup Health-Ade Pomegranate Kombucha
  • 1 tbsp organic dijon mustard
  • 1 tsp organic honey
  • pinch of salt
  • pinch of pepper
  • for the toast (optional):
  • organic rosemary toast
  • organic butter
  • garlic powder
  • fresh basil
  • salt
  • pepper
  1. In large mixing bowl, combine spinach, pistachios, pears, & pomegranate seeds. Toss to combine.
  2. In small mixing bowl, combine all Kombucha Vinaigrette ingredients. Whisk until combined.
  3. Pour vinaigrette over salad ingredients until fully coated. Set aside.
  4. Cook salmon on the grill until cooked through. Plate salad portions & top each with a piece of salmon. Sprinkle the goat cheese on top of dish.
  5. Optional: Toast your rosemary bread until golden brown. Top with desired amount of other toast ingredients.
  6. Serve & enjoy!
measuring cup
large mixing bowl
small mixing bowl
mixing spoon
optional: toaster oven
Recipe by Public Lives, Secret Recipes at