SALMON SALAD

    MANGO + AVOCADO SALMON SALAD

    MANGO + AVOCADO SALMON SALAD 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

    My Mango + Avocado Salmon Salad is a wonderful example of a meal rich in all the right omega-3s and omega-6s. Today, especially if you live in the US, people are generally eating wayyy too many omega-6s and not enough omega-3s. This distorted ratio can lead to excess inflammation which is one of the leading causes of serious diseases such as heart disease, metabolic syndrome, diabetes, arthritis and multiple types of cancer. If you missed my blog last month, LET’S GET OUR OMEGA-6S AND OMEGA-3S IN CHECK, I highly recommend checking it out to learn a few more in depth details as to WHY these are so important to our diet and overall health.

    ✔ Salmon is a rich source of Omega-3s (along with other fresh fish such as Atlantic Mackerel, Tuna, White fish and Sardines).
    ✔ Mango contains impressive amounts of Vitamin C and Vitamin A, betacarotene and other flavonoids that help strengthen the immune system and stabilize blood pressure.
    ✔ As they say… an avocado a day! Not really but they really should! Avocados contain monounsaturated fats that lower cholesterol and are jam packed with nutrients, fiber and other essential vitamins.

    SHOP. Check out my eBook HEALTHY FATS WON’T MAKE YOU FAT to learn more about healthy fat on the approved list!

    MANGO + AVOCADO SALMON SALAD
    Prep time 15 minutes
    Servings 2

    Main Ingredients
    6 romaine leaves
    2 salmon fillets
    ½ cup cilantro
    ½ cup cucumber, sliced and each slice cut in halves
    ¼ cup scallions, sliced
    1 avocado, sliced
    1 Tbsp. coconut oil
    Salt and fresh ground pepper

    Ingredients for Mango Salsa
    1 mango, cut into small cubes
    2 cloves garlic, crushed
    ⅛ – ¼ cup apple cider vinegar, more or less to taste
    1 inch cube of fresh ginger, grated
    1 tsp raw honey
    2 Tbsp. olive oil
    Salt and pepper to taste

    Instructions

  • Whisk all together the ingredients for the mango salsa, then add the mango cubes. Set aside.
  • Rinse and dry off romaine leaves, then set aside.
  • Heat a pan with 1 Tbsp coconut oil. Sear the salmon fillets. Add salt and pepper. Make sure they stay moist and slightly undercooked inside. Let cool a little and slice the fillets. 
  • Assemble the boats with slices of salmon, slices of avocado, cucumber, cilantro, scallions and mango salsa.
  • Load up on Omega-3s with my SALMON LETTUCE WRAP AND TOMATO VIRGIN SAUCE, STEAMED SEA BASS WITH GINGER AND TAMARI, SEAFOOD AND FENNEL SOUP

    print

    Sharing is caring!

      1 comment

      Leave a Reply

      Your email address will not be published.

      GOOD THINGS COME to those who read our blogs

      Join “Delphine’s Kitchen” to stay connected and receive tips on health, wellness and nutrition.