2cupsshaved asparagususe a mandolin or vegetable peeler
1/4cupfresh lime juice
1 1/2cupscanned full fat coconut milk
2tablespoonsfresh dillchopped
1clovegarlicminced
1teaspoonraw honey
Instructions
In a large skillet, heat the ghee over medium-high heat. Add the shallots and stir until soft. Add in the salmon, seasoned with salt and pepper to taste. Cook the salmon for about 4 minutes and then flip over. Continue to cook the salmon until the fish reaches the desired doneness and the shallots are crispy.
In a large bowl, toss the next 6 ingredients (arugula through asparagus).
In a medium bowl, mix the remaining ingredients and pour over the salad, toss and serve with the salmon and shallots.
Notes
SERVING SUGGESTION: Cauli-Rice (1/2 head cauliflower, 1 tablespoon coconut oil, Sea salt and freshly ground black pepper, to taste:Directions - In food processor, add cauliflower. Process until it resembles grains of rice. In a large skillet, heat coconut oil over medium heat. Add cauliflower rice and stir fry until tender. Add salt and pepper; fluff with a fork.)