Salmon and Berry Salad
A vibrant and nourishing salad packed with salmon, fresh berries, and leafy greens for a delicious and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Cooking
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 2 cups Spinach
- 2 cups Kale
- 1 cup Blueberries
- 1 cup Strawberries, sliced
- 4 fillets Salmon (or mackerel as a substitute)
- 1/2 cup Walnuts (optional)
- 1/2 cup Almonds
- 2 tablespoons Olive Oil
- 1 cup Quinoa or Brown Rice
- 1 Avocado, diced
- 1 teaspoon Turmeric
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
Instructions
- Prepare the greens by washing and drying them. Tear or chop the spinach and kale into bite-sized pieces, then add them to a large mixing bowl.
- Add the berries and nuts by slicing strawberries and adding them to the bowl along with blueberries and a handful of your choice of nuts.
- Cook the salmon by seasoning the fillets with salt, pepper, minced garlic, and grated ginger, then heating a skillet over medium-high heat with olive oil. Cook the salmon skin-side down for about 6-8 minutes, then flip and cook for another 3-4 minutes.
- Dress the salad by removing the cooked salmon from the skillet, flaking it into chunks over the salad, and drizzling with olive oil and turmeric.
- Serve with whole grains like quinoa or brown rice for a complete meal.
Notes
For leafy greens, feel free to mix or match. Use firm fish if salmon is not preferred. Walnuts add a creamy texture, but any nut variety can work.