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.
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)
⅓ cup olive oil
2 tsp apple cider vinegar
1 clove garlic
¼ cup fresh basil
Blend well and drizzle over salad.
Preheat oven to 375 degrees.
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.
On stovetop, over low heat toast chopped almonds. Continue to stir and add za’atar seasoning. When aromatic, remove from heat.
Plate greens with remaining ingredients. When fish is done, serve on top and drizzle with dressing.