Strawberry Salmon Summer Salad
Calories: 360kcal|Fat: 22.2g|Carbohydrates: 14.4g|Protein: 25.9g
| 18 minutes
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This fresh strawberry salmon summer salad is delicious and packed with nutrients making it a perfect choice for a healthy, inflammation-fighting meal.
It doesn’t really get much more anti-inflammatory than salmon, with an impressively high omega-3 fatty acid content. Along with cooling chronic inflammation, salmon also works to support brain health, improve mood, not to mention offers a slew of cardiovascular benefits.
Health Info
- Calories: 360kcal
- Sugar: 9g
- Sodium: 498.4mg
- Fat: 22.2g
- Carbohydrates: 14.4g
- Fiber: 3.7g
- Protein: 25.9g
Fat: 22.2g|Carbohydrates: 14.4g|Protein: 25.9g
Description
This fresh strawberry salmon summer salad is delicious and packed with nutrients making it a perfect choice for a healthy, inflammation-fighting meal.
Ingredients
For The Salad
- 8 oz (up to 12 oz) wild salmon
- 6 cups mixed greens
- 1 cup zucchini diced
- 1 cup strawberries sliced
For The Balsamic Vinaigrette
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt to taste
- 1 clove garlic minced
Instructions
- Zucchini: Sautee your zucchini in a heated pan with half. of the olive oil. Once it is soft, add a bit of salt and pepper.•
- Cook the Salmon: Season the salmon with salt and pepper, and cook it on a grill or in a pan until done, about 3-4 minutes per side (depending on thickness). Set aside to cool slightly.
- Prepare the Salad: In a large bowl, combine the mixed greens, diced zucchini, and sliced strawberries.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, and salt until fully combined.
- Assemble the Salad: Place the cooked salmon on top of the salad. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve: Serve immediately for a refreshing, nutrient-packed meal.