This is my go-to salad for the fall season. Not only is it pretty delicious, but it has many anti-inflammatory benefits as well.
Salmon is rich in the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Both of these fatty acids are essential for health and play a role in the body’s defences against inflammation.
Avocados are rich in anti-inflammatory oleic acid (omega-9 fatty acid).
Turmeric is an Ayurvedic herb that consists of several curcuminoids. Curcumin has powerful anti-inflammatory properties.
Anti-Inflammatory Salad With Salmon
Ingredients
- 2 cups organic salad greens
- 4 oz wild-caught salmon
- 1/2 cup butternut squash
- 1/2 an avocado
- 1/2 cup organic grape tomatoes
Dressing
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 tsp turmeric
- 1 tsp dillweed
- 1/2 tsp all-purpose seasoning
Instructions
- Preheat oven to 350 degrees F.
- Spray a baking pan with cooking spray and place salmon. Sprinkle with salt, pepper, and any other herbs to your liking. I like to add fresh basil from my garden.
- Bake until salmon is cooked through, about 10-12 minutes.
- As salmon is baking, cut up salad ingredients and place them onto the mixed greens.
- Add the cooked salmon, salad dressing, mix, and enjoy!
