- Calories 334
- Fat 20.4g
- Satfat 2.8g
- Monofat 11g
- Polyfat 4.8g
- Protein 25g
- Carbohydrate 15g
- Fiber 6g
- Cholesterol 53mg
- Iron 3mg
- Sodium 609mg
- Calcium 219mg
- Sugars 5g
- Est. added sugars 1g
Salmon Salad with Cherry Vinaigrette
Photo: Greg Dupree
Salmon, tart cherry juice, extra-virgin olive oil, dark leafy greens, edamame, and almonds are all anti-inflammatory foods. Cherry juice is a convenient, year-round alternative that delivers the same anti-inflammatory effect as fresh cherries. Canned salmon is another convenient option (especially for packing an easy lunch), providing plenty of DHA and EPA, which are omega-3 fatty acids that not only suppress inflammation but also increase production of anti-inflammatory compounds. If packing the salad to take to work, store the dressing separately and add to the salad just before eating.
How to Make It
Combine the first 8 ingredients (through salt) in a large bowl; whisk until well combined. Add greens and red onion; toss gently to combine. Divide salad mixture evenly between 2 plates; top evenly with flaked salmon, edamame, cucumber, and almonds.
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