Not Your Typical Salmon Salad

Updated: Jan 23

Serves two

You know what the best part of my job is? Posting what I eat for lunch. How is this for a fast and easy recipe for healthy skin?


You can prep salad in advance, separate into two bowls and have lunch ready to go for two days (or at least, that's the way I roll). I simply prep the fish and sweet potato the night before, while making another meal. This way, I have on hand for lunch.


Ingredients:

  • 2 cups baby spinach (or mixed greens)

  • 1 cup fennel bulb, sliced thin

  • 1 large cucumber, chopped

  • 1 cup fresh herbs (dill, cilantro or parsley)

  • 2 cups sweet potato, no skin, cut into 1/2" cubes

  • 8 oz salmon filet, or 2 cans of salmon, mashed

  • 2 Tbsp sauerkraut

  • 1/2 cup blueberries

  • Drizzle of salad dressing - see below

Preparation:

  • Cut up sweet potato into roughly 1/2" cubes and roast on a cookie sheet at 350F for 30 minutes. Let cool.

  • Place greens into each of 2 bowls.

  • Evenly divide fennel, cucumber, herbs, sweet potato, salmon and sauerkraut between both bowls.

  • Drizzle with dressing.


If you're stuck for ideas on dressing, here is what I use. I make a big batch once a week, but simply mixing the following in a small mason jar.

  • 1 cup olive oil

  • 1/4 cup apple cider vinegar

  • Juice of 1/2 lemon, squeezed

  • 2 cloves garlic, chopped

  • 1/2 tsp sea salt

  • 2 Tbsp maple syrup or honey (optional for those that like sweet)


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