Summer Super Food Salad with Rebel Fish Salmon

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This swimsuit friendly salad comes packed with the healthiest and tastiest of what your summer farmers market has to offer. Blueberries, tomatoes, avocado, and salmon bolster your skin’s defense against the sun, and arugula helps your liver detox from whatever fun cocktails you imbibed the night before. Cucumbers hydrate and replenish your skin, and spinach keeps your eyes sharp and strong. Adapt this recipe with whatever local produce looks best, its flexible! Rebel Fish Salmon makes this recipe quick and simple, and adds a big boost of protein and omega-3 fatty acids to keep you satiated.

  • Serves 1 {easily doubled}
  • Total Time: 20 minutes

Ingredients:

  • 1 cup spinach, chopped
  • ½ cup arugula, chopped
  • ¼ cup blueberries
  • ¼ cup cherry tomatoes, halved
  • ¼ cup cooked corn kernels
  • ¼ avocado, sliced
  • ¼ cup chopped cucumbers
  • 1 portion Rebel Fish Salmon (the blackened Cajun flavor is delicious in this recipe!)
  • 1-2 tablespoons apple cider vinegar
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 tablespoon hemp hearts
  • Fresh basil, to serve

Directions:

  1. Preheat your oven to 400 degrees. Dry the salmon with a paper towel, and sprinkle over the seasoning packet, pressing it into the fish on all sides. Drizzle with a bit of olive oil for an extra crispy skin. Roast the salmon for 12-15 minutes, until you reach your desired doneness. Use 1/2 the fillet for one salad, and set the other 1/2 aside for another meal.
  2. In a bowl, layer the lettuce with all the remaining food ingredients, than drizzle over the vinegar and oil. Toss everything together, and season to taste with salt and pepper. Add more vinegar if needed, and sprinkle over the hemp hearts and basil. Enjoy!

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