Inspired by NHL veteran and one of our champions, Trevor Linden, Chef Ned Bell’s Big Green Salad is a dish that’s perfect for warmer days and features Ned’s specialty, seafood. The salad is packed with lean protein, the right amount of heart-healthy fat, and fiber-filled vegetables to keep you full longer. 



  • 4-5 oz of salmon per person
  • 2-3 avocados
  • 1 bunch asparagus
  • 1 bunch broccolini
  • 1 cup sprouted (or canned) lentils
  • ½ cup ricotta or goat cheese
  • ¼ cup toasted and salted almonds
  • Extra virgin olive oil
  • 2 lemons
  • Sea salt
  • Chili Spice, seasoned to taste


Method & Assembly:

  • Season the asparagus and broccolini with olive oil, sea salt and lemon zest.
  • Lightly grill for 2 minutes on each side.
  • Season the wild salmon with olive oil, sea salt and chili spice.
  • Lightly grill for 3 minutes per side, cook to medium rare, medium.
  • Assemble the avocado, asparagus, broccolini and sprouted lentils on the plate or platter.
  • Place the fish on top, crumble the cheese and almonds.
  • Lightly pour the extra virgin olive oil on the plate, juice and zest a lemon.


This salad will give you the sustained energy that you need to tackle your day with ease!