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.
