This salad is easy to make, tasty, high in protein, fiber, and omega-3s. With the addition of walnuts and turmeric you get added flavor and anti-inflammatory benefits. It’s a salad for the ageless you! If you have any other fresh greens around, add them, and if you want to make it more substantial throw in a little quinoa or freekeh. This curried salmon salad is perfect for lunch or a quick weeknight dinner.
Curried Salmon Salad
(serves 2, with leftovers, which keep for about 2 days)
Ingredients
(all ingredients preferably organic)
Dressing:
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 cup olive oil, add more if needed
- Juice from 1 lemon, add more if needed
- Zest from 1/2 lemon
- 1 teaspoon sea salt, add more if needed
- Cracked black pepper to taste
Salad:
- 2 cans wild salmon in olive oil, drained
- 1/2 red onion, finely diced
- 4 stalks celery, finely chopped
- 1/2 cup celery leaves
- 1 medium apple (pink lady, fuji, or granny smith)
- 12 raw walnuts, coarsely chopped
- 1 heart of romaine, broken into bite-sized pieces
Preparation:
- Whisk together all the ingredients for the dressing until creamy. Taste, adjust seasoning, add more lemon juice, olive oil, salt, and pepper as needed.
- In a bowl combine salmon, celery, celery greens, red onion, walnuts, and apple with half the dressing. Using a little of the dressing, separately dress the greens. Serve the salmon salad over the dressed greens, drizzle more dressing as needed.
