I recently went through my recipe box and pulled out an oldie but goodie recipe that I’ve been using for my lunches this past week. It is a recipe from one of my teachers, Andrea Beaman, when I was in school at The Institute for Integrative Nutrition in NYC. I really like high flavored foods, especially with tangy tastes. This Super Salmon Salad recipe meets the criteria! I have found that if you are missing a couple ingredients, this recipe still tastes good with substitutions. My advice is improvise if need be! I recently used fresh dill instead of parsley and it was an excellent creation. I also used maple syrup instead of honey and could not tell much of a difference! Get creative!
- 1 can (6 ounces) wild salmon (without bones and skin)
- 1/2 red onion (peeled and diced small)
- 1/4 cup fresh parsley (minced)
- 3 celery stalks (diced)
- 1/4 cup olive oil
- 1 tbsp. dijon mustard
- 2 tsp. honey
- 3 Tbsp apple cider vinegar
- Sea salt and black pepper to taste
- Baby mixed greens
- Whole grain crackers
- Drain salmon and put into a mixing bowl.
- Mix with diced red onion, celery, and parsley.
- Whisk olive oil, mustard, honey, apple cider vinegar, and sea salt and pepper.
- Combine dressing with salmon salad.
- Lay salmon salad on a bed of baby greens.
- Serve with whole grain crackers.
*Yields two servings.
Why I love this recipe?
- Parsley contains an antioxidant known as myrecitin which has been studied for its anti-cancer, anti-diabetic, and anti-inflammatory effects.
- Salmon powerfully adds beneficial nutrients such as protein, omega-3s, B Vitamins, and Selenium.
- Salmon is known for its ability to decrease the risk of joint inflammation. It is also beneficial for eye, brain, heart, and skin health.