Salmon Salad Bowl

This Salmon Salad Bowl is a nutrient-packed, anti-inflammatory meal that’s as delicious as it is healthy. Perfect for lunch or dinner, it combines fresh greens, creamy avocado, and protein-rich salmon with a zesty lemon-olive oil dressing.

Ingredients

(Serves 2)

For the Salad:

• 2 cups (60g) spinach leaves

• 2 cups (60g) kale, stems removed and chopped

• 2 grilled salmon fillets (4-6 oz / 120-170g each)

• 1 avocado, sliced

• 1/4 cup (30g) red onion, thinly sliced

For the Dressing:

• 2 tbsp (30ml) olive oil

• Juice of 1 lemon (about 2 tbsp / 30ml)

• 1 tsp (5ml) Dijon mustard

• Salt and pepper to taste

Instructions

• Prepare the Greens:

• Wash and dry the spinach and kale. Massage the kale with a small amount of olive oil for 1-2 minutes to soften its texture.

• Cook the Salmon:

• Grill the salmon fillets until fully cooked, about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C). Let them cool slightly and flake with a fork if desired.

• Make the Dressing:

• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard and a pinch of salt and pepper. Adjust seasoning to taste.

• Assemble the Salad:

• In a large bowl or individual plates, layer the spinach and kale as a base. Top with flaked or whole salmon, avocado slices, and red onion.

• Add the Dressing:

•  Drizzle the lemon-olive oil dressing over the salad and toss gently to combine.

Enjoy this vibrant, anti-inflammatory Salmon Salad Bowl and feel energised! For more quick and healthy recipes, sign up for my Weekly Health Bites. Link below.

Macros (per serving)

Calories: 380

Protein: 30g

Carbs: 10g

Fat: 26g