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Greatest plates · Salad
Superfood Brain-Booster Salad with Salmon and Raspberry Vinaigrette
Built around the foods that get named every time anyone writes about brain health — oily fish, walnuts, avocado, blueberries — which happens to also describe a very good salad. The raspberry vinaigrette is blended whole fruit, no sugar added.
Serves 4Prep 10 minCook 15 minSaladFish
Containsnuts · fish
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 21%Carbs 23%Fat 56%
About 779 kcal a serve — 40 g protein, 44 g carbs, 49 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook and cool the quinoa
QuinoaCook the quinoa to the packet time and spread it out to cool. Warm quinoa wilts spinach on contact, so give it ten minutes.
In the saucepanQuinoa →
15 min
Pan-fry the salmon
SalmonSeason the salmon with the salt and black pepper and lay it skin-down in the olive oil in a medium-hot pan. Leave it four to five minutes without touching it, until the skin releases on its own, then flip for two more. Flake it into large pieces once it has cooled slightly.
In the frying panSalmon →
10 min
Blend the raspberry vinaigrette
DressingBlend the raspberries, olive oil, vinegar, mustard, shallot and salt until smooth. It goes an improbable pink and tastes far less sweet than it looks.
In the blenderDressing →
5 min
Build and dress
TossPile the spinach, quinoa, blueberries, walnuts, almonds, avocado, capsicum and mango into a wide bowl. Lay the flaked salmon over and drizzle the vinaigrette across the top rather than tossing it through — the raspberry stains everything a strange colour if you mix it hard.
In the bowlToss →
5 min
Cook's noteBest the day it is made — the blueberries and avocado both go soft overnight.
Estimated per serve
779 kcal · 40 g protein · 44 g carbs · 49 g fatestimates, within ~10%
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