This salad is inspired by a french-inspired restaurant, Zinque with locations throughout southern California. “Le bowl” has gotten pretty famous over on Instagram. Even if you’ve never been to Zinque, you may recognize “Le bowl” from the number of influencers who obsess over this dish on Instagram. It’s a very simple salad, so I’m not sure I completely understand the hype, which is why I took inspiration and thought it needed to be jazzed up a bit. I love what I’ve done with it and I hope you do too!
Ingredients
1 small head cauliflower or about 2 cups cauliflower rice-if using a head, wash & place florets in a food processor and pulse until rice forms
2 tsp extra-virgin olive oil
salt & pepper to taste
1 tsp garlic powder
2-3 salmon fillets
1-4 oz can artichoke hearts-halved
1-5 oz container organic Arugula
¼ cup sundried tomatoes
½ red onion-thinly sliced
Juice from 1 lemon
Extra-virgin olive oil
Directions
1. Preheat oven to 400 degrees
2. Add cauliflower rice to a baking sheet in a thin layer, along with olive oil, salt, pepper & garlic powder
3. Bake rice for about 30 minutes; switch to broil for an additional 10 minutes watching very closely
4. In the meantime, prepare grill for direct cooking over high heat
5. Generously coat the flesh side of the salmon fillets with oil, salt & pepper
6. Add salmon to grill, skin side down and cook over direct high heat with the lid closed for 6-8 minutes
7. Turn the salmon over and cook with lid closed for another 3-5 minutes
8. Preheat air fryer to 400 degrees; spray basket with olive oil and add artichoke hearts. Cook for 10-12 minutes, shaking basket halfway through or until desired crispness
9. Add arugula, red onion, sundried tomatoes, olive oil, lemon juice and salt & pepper to large serving bowl and toss to combine
10. To plate, add salad topped with crispy artichoke hearts, grilled salmon fillet and baked cauliflower rice on top & ENJOY!
Serves 2-3
