Chiled Salmon and Watermelon Radish Salad

Ingredients: (Serves 2 - 4 as a side)

Prep time: 15 mins

Cook time: 15 mins

Ingredients: (Serves 2 - 4 as a side)

Salmon: 2- 4 to 6 oz salmon fillets

Seasoning for salmon:

• salt

• 1/2 tsp pepper

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

Salad

• 2 - 4 to 6 oz salmon fillets, roasted (or pan seared), chilled

• 3 C mixed greens (arugula with finely chopped curly kale-massage the kale with a little olive oil to tenderize)

• 1/2 C red cabbage, thinly shredded

• 1-2 watermelon radishes, thinly sliced (on a mandolin if possible)

• 1/4 C red onion, thinly sliced

• ¼ cup sliced or slithered almonds, lightly toasted

• 1/2 avocado, cubed (optional, for extra creaminess)

Dressing:

• 3 Tbsp olive oil

• 2 Tbsp lemon juice (freshly squeezed if possible)

• 1 Tbsp mayonnaise or greek yogurt

• 1 tsp dijon mustard

• 1 Tbsp fresh dill or 1 tsp dried

• 1/2 tsp garlic powder

• salt and pepper to taste

Whisk all ingredients together until smooth and emulsified

Instructions:

1.Prepare the salmon:

Season salmon with salt, pepper, onion and garlic powder. Roast at 400F (200C) for 12-15 minutes until it flakes easily. Let it cool completely in the fridge before flaking it into large pieces

2.Prepare the greens:

Massage the kale with a tiny bit of olive oil until soft. Combine arugula and kale in a large bowl.

3. Assemble:

Arrange the sliced watermelon radishes, red cabbage, red onion, and toasted almonds over the greens. Top with the cold flaked salmon.

4. Dress:

Drizzle the creamy lemon-dill dressing over the salad just before serving and toss gently.

Nutritional Tips:

Spinach: Rich in vitamin K, folate, and magnesium, supporting bone health and blood sugar regulation.

Strawberries: High in vitamin C and antioxidants, with a gentle impact on blood sugar due to fiber.

Walnuts: Loaded with omega-3 fatty acids, which support heart health and reduce inflammation.

Feta cheese: Adds calcium and flavor with relatively modest amounts needed.

Olive oil: Heart-healthy monounsaturated fats that also help absorb fat-soluble vitamins from the greens.

Chef Tips: Swap spinach for greens of your choice, for example try arugula for more of a peppery taste, or add sliced red onion for a little sharpness.

Nuts can be swapped as well, for instance pecans or pistachios work well instead of walnuts.

Swap strawberries for blueberries or raspberries.

Finish with a squeeze of lemon to brighten everything like turning up the lights in a room.