Don’t you hate long title names? I sure do. Like this one. Why the hell does the explanation of the entire salad have to be in the title? Because it does. That’s how it is. I do what I want.

I made chocolate coconut butter yesterday. I want to make love to it. I’m trying to close off my chocolate covered nut addiction. No more nuts for Juli and Laura. We made a pact. We are looking for alternatives. Including men.

Life was good the other day. I grew some balls and started to try to string together my muscle ups. I HATE muscle ups. Truly hate them. They hurt, they are uncomfortable, and they make me cry. And I’m too good at crying that doing muscle ups regularly would make me a weirdo. A crying weirdo. So the other day, when I was feeling good, I decided to try to connect my muscle ups. And I did it!! Well, only 2, but that’s better than one! I was so excited.

Then the next day came, and I could feel every muscle throughout my chest. My boobs literally felt like grapefruits taped to my chest. Have you ever tried to run with grapefruits taped to your chest? Let me tell you now, it sucks. Don’t try it.

Anywho, guess what I’ve been doing!? Blogging for The New Primal! I’ve been chatting it up about my outdoor adventures. I’ll soon be talking about my adventure with a mountain, plus a bicycle, and how frightening that can be for an awkward person like me. There are a few things I shouldn’t be allowed to do.

  • First, eat gluten.
  • Second, wear spandex shorts.
  • And third, try new outdoor sports in front of other people. It’s just nerve racking…mostly for them.

Could you imagine if I ate gluten and went mountain biking while wearing spandex shorts? Ew. That would just be downright awful for onlookers.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Citrus Salmon Berry Salad with Sweet Curried Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 1-2 1x


  • 1 large piece of salmon
  • large handful of spinach
  • large handful of arugula
  • 1/2 cup blackberries
  • 1/3 cup blueberries
  • 1/3 cherry tomatoes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • dash of salt and pepper
  • 1 tablespoon olive oil

For the dressing

  • 1 large orange, juice
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1/8 teaspoon garlic powder
  • pinch of salt and pepper

For the sweet curried pecans

  • 1/2 cup pecans, roughly chopped
  • 1 tablespoon coconut oil
  • 2 tablespoons honey
  • couple dashes of curry powder
  • dash of cinnamon
  • pinch of salt
  • sliced avocado to top


  1. Turn your grill on! Yay grill!
  2. Place your spinach, arugula, blackberries, blueberries, and tomatoes in a large bowl.
  3. In a smaller bowl, add your dressing ingredients and whisk together.
  4. Now, plop your salmon onto a piece of foil, top with olive oil then with garlic powder, onion powder, cayenne pepper, and salt and pepper.
  5. Take the pieces of foil running lengthwise and pull them to the center of the salmon and pinch the foil together and fold on to close. Then roll up the open sides. Pretty much do anything so the foil packet is closed.
  6. Place salmon on the grill and let cook for about 8-12 minutes or until salmon is cooked to your preference.
  7. While the salmon is cooking, make your candied pecans.
  8. Add a tablespoon of coconut oil to a small skillet and place over medium heat.
  9. Add your pecans and use a spatula to move the pecans around (the will burn quite quickly).
  10. Once the pecans begin to brown just a bit (3-5 minutes) add your honey, then your curry powder, cinnamon and salt and mix to combine.
  11. Once the ingredients are well incorporated, remove from heat and place on plate to let cool.
  12. When your salmon is done cooking, place on top of your salad and top with candied pecans, then drizzle with dressing. Avocado on top never hurt anyone.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Allison says:

    This looks freakin delicious. Also, chocolate coconut butter sounds better than any man I’ve ever known. That’s why I’m single.

  2. chelles says:

    OMG!!! I cooked this tonight, it was the BOMB! SOOOOOOOO GOOD!

  3. just rhonda says:

    OK so the recipe looks yummy, i am a BIG, did i say BIG salmon hound! love it, and the berries, love berries. wanted to send you grats on the muscle ups. i;m not there yet, BUT i too tried striging together a move, double unders. so my crossfit coach had me try a different rope and shit! shazammm. holy cow… i was doing double unders! 5 is my PR to date that and completely b&b elbows and shins from whipping myself! my family is worried…… ya!

  4. ChristiW says:

    My family is not a fan of curry. So, being the Southeast Texan that I am, I substituted the curry for a blend of Cajun seasonings. Oh so sweet-n-spicy!! Yummy! Thanks for the recipes!!

  5. Jennifer says:

    Just made this dish for dinner tonight and it was a huge hit. Thanks for sharing 🙂

  6. Benilde says:

    Just made this tonight and it was so good.
    My husband and I LOVE your recipes. About 4 months ago he tried to convince me to go paleo…first thought…hell no the food is going to taste like crap. Reluctantly, I agreed to two dinners a week…now nearly every dinner is paleo. Your blog is pretty much our go to for recipes. Thank you for all your yummy food!

  7. Kim Aeillo says:

    Made this tonight had to sub few ingredients. Love your recipes, humor, Juli you and paleOMG are amazing. I have been obsessive about it telling my husband since my face is in the iPad nonstop, he also humorous said I don’t know Juli, well get ready babe cuz your gonna LOL!!

  8. Donna says:

    Juli…I KNOW this comment arrives late in the…but this looks so scrumptious as we head into Noël ..Do ya think I could sub in pomegranite arils…fresh lingonberries/cranberries or groseilles (red and/or black currants..fresh)?…So want to make this for nutrish-delish fare!!

    Personally, I just love that you use as-many ingredients-as-possible in your post titles..because I AM GUILTY of adding them anyway (and adding MY OWN) whilst bookmarking your fantastic fare!!

  9. Yachen says:

    Excited to try this, random question for you, do you have a separate food processor and blender? I’m trying to get hubby to get me the blendtec by making him your recipes 🙂 but wanted to see if you just use the attachments for the blendtec to be your food processor as well… If not, which food processor would you recommend? I currently prepare everything by hand and it takes me FOREVER :P. appreciate your feedback!

  10. Debbie says:

    Could you BAKE this instead of grill it? I’m in an apartment where they do allow grills or BBQs.