The Power Salad

The Power Salad

I am beyond excited to share this recipe with you!  This salad is hands-down my all-time favorite, and it makes its way into my meal plan at least once a week.  It is delicious, simple to make, and bursting with nourishment!

Since leafy greens are the pinnacle nutrient dense foods, learning to make delicious salads is such an important life skill.  I often find people have a negative association with salads because all they have experienced are bland salad bar options or wilty boxed salads from fast food restaurants.  Making your own salad is way easier than it sounds — this salad takes all of five minutes to throw together and the result is outstanding!

It’s also important to remember that a salad can be the main event when it comes to meal planning.  I eat this salad as a hearty protein-packed lunch, but it would also make a lovely dinner (especially when paired with something warm as a side dish).  Filling your salads with protein (fish, beans, nuts, cheese etc.) and healthy fats (olive oil, avocado, nuts & seeds etc.) gives them substance and helps you feel full longer.

The Power Salad

The Power Salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 cups of fresh greens (spinach, arugula, mesclun, baby kale, watercress etc.)
  • 1 avocado
  • ½ filet of hot smoked salmon (wild caught is best!)
  • ¼ cup pumpkin seeds
  • juice from 1 lemon
  • drizzle of olive oil
Instructions
  1. Wash and dry the greens and arrange in bowls. I like to use two different types of greens when possible.
  2. Slice avocado into bite-sized pieces and spread evenly between the salads.
  3. Divide the salmon in two sections and lay on top of the salads.
  4. Drizzle with olive oil and lemon juice, sprinkle with pumpkin seeds, and serve.

The Power Salad

Wild caught salmon is a true superfood.  As a cold water fish, it is filled with anti-inflammatory omega 3’s, which are essential for everything from brain function to fertility.  I do most of my grocery shopping at Whole Foods and Trader Joes (and of course the farmer’s market!), and both offer a high-quality wild caught hot smoked salmon.   Cold smoked salmon is probably what you think of as smoked salmon.  Cold smoking creates silky smooth salmon that you might eat on a bagel.  Hot smoking cooks the salmon a bit more resulting in a flakey filet with a delicious smoky flavor.  I find that hot smoked salmon is better suited for salads.

In addition to antioxidant-packed greens, and omega 3 salmon, this salad offers delicious healthy fats in the avocado and a punch of immune-boosting zinc in the pumpkin seeds.  Power salad indeed!

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Comments

  1. Malcolm T. Hill, Jr. '59 says

    What’s up, Zoe? I’m STILL running the tennis program at Brimmer&May. Need good food to keep up with the kids.

    • Zoe Keller says

      Great to hear from you Mal! And so glad to hear you’re still going strong with tennis. Thanks so much for stopping by and leaving a comment :)

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