Bye, bye belly fat! No, this isn’t one of those fad diet commercials. It’s something even better, more nourishing, and ridiculously delicious! Trust us, Anti-Inflammatory Salmon Salad will have you lookin’ slim and feelin’ great–which is the most essential part! It’s got all the crunchy veggies you can imagine, your favorite style of flaky salmon, and some citrusy olive oil dressing to keep things flavorful but still healthy! There are no wonky side effects here–just a fresh, crispy Anti-Inflammatory Salmon Salad to enjoy and help you feel your best!
Ingredients
- 1 cup sweet potatoes, chopped
- salt, to taste
- black pepper, to taste
- 1 tablespoon olive oil, divided
- 8 ounces salmon, baked or cooked
- 2 tablespoons ginger, grated
- 2 cloves garlic, minced
- 1 lemon, juiced and divided
- 2 tablespoons basil or cilantro, chopped
- 1 cup arugula
- 2 cups lettuce, chopped
- 1/2 cup radishes, chopped
- 1 cucumber, chopped
- 1 small onion, chopped
- 1/2 avocado
- 1 teaspoon nigella
- 1 teaspoon flaxseed
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with foil or a silicone baking mat.
Step 3 –In a large bowl, mix the sweet potatoes with the salt, pepper, and 1 teaspoon of olive oil.
Step 4 –Place the seasoned sweet potatoes on the prepared baking sheet and bake until fork tender, about 20 minutes.
Step 5 –While the sweet potatoes are roasting, in a medium bowl, add the cooked salmon, ginger, garlic, 1/2 of the lemon juice, basil, and black pepper.
Step 6 –Flake the salmon with a fork and mix to combine the spices.
Step 7 –In a large bowl, add the arugula, lettuce, radishes, cucumber, and onion.
Step 8 –Add the roasted sweet potatoes, avocado, and salmon mixture to the lettuce mixture.
Step 9 –Season the salad with the remaining lemon juice, remaining olive oil, salt, and pepper.
Step 10 –Sprinkle the salad with the nigella and flaxseed.
Step 11 –Toss the salad and serve.