Best Brain Food | Salmon Beet Salad With Spicy Dressing Recipe

Posted by Honest Gourmet | Jul 12, 2017 | Best Brain Food | 0 |

Remember that episode of The Simpsons when Homer stated that you don’t make friends with salad? Honestly, that statement is 100% true. I’ve never made one friend by feeding them a salad. Not one! However, my partner belongs to a Yoga Group and all they do after yoga is eat salad together. So maybe I’m just hanging out with the wrong type of people. Honestly, I don’t know how my partner and I co-exist. I love him with all my heart, but we’re like Dharma and Greg. But now back to our Salmon Beet Salad With Spicy Dressing Recipe because that’s what you came for. 

We won’t go over every delicious ingredient ,and tell you how good they are for you, cause honestly, that would take forever. I know you have a busy day planned so let’s just get this party started, shall we? Salmon Beet Salad With Spicy Dressing

Did anyone call for some salmon? Yup! The good old salmon is packed with fatty acids which are building blocks required for proper brain structure and function. More than two-thirds of the brain’s fatty acids are docosahexaenoic acid (DHA), an omega-3 fatty acid found primarily in oily fish. Metabolically incapable of making DHA on our own, we must obtain it from our diet. Honestly, salmon rules, but always remember don’t make out with anyone due to your salmon breath, cause that’s kinda gross.

Do you know what’s also gross? Going to the bathroom after eating beets. Honestly, so gross. However, this root vegetable helps boost brain power. Scientists at Wake Forest University determined that natural nitrates in beets can increase blood flow to the brain, thereby improving mental performance. Pretty sweet!

Next up is the good old avocado. I LOVE avocado and you should too. It’s essential for brain health and cognitive function, including memory. Honestly, that was a bit quick on avocado, but I have places to go and people to see.

You haven’t seen a recipe from us with Pistachio yet, so here you go. It has nut oils that help preserve levels of essential fatty acids and it prevents inflammation in the brain. Honestly, that’s kind of cool.

Everyone loves the next ingredient, but no one really knows how good it is for you. Chili powder leads to increased hemoglobin production and increases blood flow. Proper amounts of oxygen and iron in the brain lead to improved cognitive performance and a decrease in cognitive disorders like Alzheimer’s disease and dementia. Now we know. High fives to Chili Powder.

Now that we’ve talked about some of the health benefits of our ingredients, let’s get to the colorful instructions below because once you take a bite out of this delicious FRIEND making treat, you’ll be hooked forever.  It’s a delicious way to get extra mileage out of any leftover salmon and vegetables, or use canned salmon instead for a quick turn around meal.

The ingredients list below calls for cooked beets – ½ cup is around 1 large beet or 2 small ones. Honestly, the easiest way to cook them is to simply toss them on a baking pan and roast them at 400 degrees until they’re soft and tender (1-1 ½  hours, depending on the size of your beets). You don’t even have to wrap them in foil, and in fact, the flavor is even better if you don’t. Enjoy some hot roasted beets for dinner, and keep a few aside to make this salad the next day.

Honestly, buy unsalted pistachio nuts for this salad and be picky about the orange juice because you don’t want the extra sugar. Freshly squeezed everything is your best option because honestly it really brings the best flavor out of everything.

10 minute prep.

Salad

6 oz. cooked or canned salmon, flaked

3 cups lettuce

1/4 avocado, diced

1 grapefruit or 1 large orange, roughly chopped

1 small red onion, thinly sliced

1/2 cup cooked beets, diced

10 pistachio nuts, shelled and chopped

Dressing

1 tbsp. extra-virgin olive oil

2 tbsp. fresh orange juice

2 tsp. white wine vinegar

1/2 tsp. orange zest

1/2 tsp. Dijon or homemade mustard

½ or ¼ tsp. chili powder

Sea salt and freshly ground black pepper to taste

Preparation

  1. In a small bowl combine all the ingredients for the dressing and whisk until smooth. Season to taste.
  2. In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
  3. Drizzle the dressing on top of the salad and toss well.
  4. Sprinkle the pistachio on top of the salad and serve.

Yield: 1-2

Storage: Fridge

Freshness: 2 days


This post was created with the help of Grammarly.

Photo Credit: Sodexo USA


About The Author

Leave a reply

Your email address will not be published. Required fields are marked *