For vegetarians, use your favorite meat substitute: organic tofu, mushrooms, lentils, bean, sweet potato, quinoa, etc. A walnut is the only nut that has omega-3 fatty acids in it! Higher omega-3 levels are linked to improved cardiovascular health while lowering rates of hypertension and risk of heart attack. It’s also a natural anti-inflammatory, which is so good for the body.
- 4-6 oz salmon or preferred protein
- ½ t thyme
- 2 T walnuts, chopped
- ½ cup assorted shaved veggies: radishes, carrots and cucumbers
- juice of 1 lemon, separated
- 1 ½ cup lettuce of choice: arugula, spinach, mixed greens, butter lettuce, romaine, etc
- 2 T olive oil
- salt & pepper
- Baking sheet
- Mandoline or knife
- Cutting board
- Citrus squeezer (optional)
Method: Preheat oven to 400 ̊F. Rub salmon breast or thigh with olive oil, salt pepper and thyme. Bake in oven for 10-12 minutes, or until juices run clear or temperature reaches 165 ̊F. Set aside to cool. Slice after 5 minutes. Using a mandoline, slice radishes, carrots and cucumbers in moons/rounds. If you don’t have a mandoline, use a knife or a box cheese grater. *Making extra shaved veggies is a great way to prepare for your future salads or snacks.
In a small bowl, combine 2 tablespoons olive oil and 2 teaspoons lemon juice and salt and pepper to taste. Adjust flavors if needed. If extra lemon juice, use in your water. On a plate or bowl, arrange lettuce, top with shaved veggies and sliced protein. Sprinkle with walnuts and drizzle with dressing. Serves 1.