Salmon and Blueberry Crunch Salad

Serves: 4

GF  DF SF

With fall approaching, life suddenly becomes busier with school back in session, afternoon activities, and other commitments. Making time for healthy meals can be challenging!

My solution: Make them easier.

A Salmon and Blueberry Crunch Salad is the perfect Happy Gut-approved meal: Loaded with healthy fats including omega-3 fatty acids, protein, fiber, and antioxidants.

And you can throw it together in a snap after the busiest day. Here’s how. 

 

Ingredients

1 lb wild caught salmon

½ fresh lemon, juiced

⅓ cup basil, chopped

2 tbs avocado oil

4 cups leafy greens

1 medium avocado, sliced

¼ cup almonds, chopped

1 tsp za’atar seasoning

⅓ cup blueberries or seasonal fruit fresh or dried (no sugar added)

 

Dressing

⅓ cup olive oil

2 tsp apple cider vinegar

1 clove garlic

¼ cup fresh basil

Blend well and drizzle over salad.

Step 1

Preheat oven to 375 degrees.

Step 2

Place salmon on baking sheet, drizzle with avocado oil, basil, lemon juice, sea salt, and pepper. Bake for 7-10 minutes or until fish flakes.

Step 3

On stovetop, over low heat toast chopped almonds. Continue to stir and add za’atar seasoning. When aromatic, remove from heat.

Step 4

Plate greens with remaining ingredients. When fish is done, serve on top and drizzle with dressing.