With four out of seven superfoods in a single bowl, this salad really earns its superlative! We have Dr. Adrian Soto, an M.D. and Oxford-trained PhD. with an expertise in ketone metabolism and diabetes, to thank for it. His recipe is a tribute to the weekly “nerd-out” dinners he and Dr. Nick Norwitz treated themselves to while studying ketones for their PhDs. Every single week for years, the two best friends met for dinner and both ordered salmon and avocado salads. They couldn’t have made a better choice to support their hard-working brains!
The Best Salmon & Avocado Salad
- 2 sprigs parsley
- 2 sprigs dill
- 1 bay leaf
- 2 tablespoons apple cider vinegar or white
- wine vinegar
- 3 whole black peppercorns
- ½ teaspoon salt
- 1 large or 2 small fillets 200g wild salmon
- 2 tablespoons Macadamia Basil Pesto see opposite
- 2 tablespoons extra-virgin olive oil
- 2 cups dark leafy greens such as arugula, spinach and/or watercress
- 1 medium zucchini spiralised, core chopped
- 1 medium avocado sliced
- 2 tablespoons capers or 4 to 8 pitted olives
- 2 to 4 lemon wedges to serve
- To poach the salmon: fill a small saucepan with about 2 cups (480ml) water (this should be just enough to cover the salmon). Add the parsley, dill, bay leaf, vinegar, peppercorns and salt. Bring to a boil, then simmer over medium-high heat for about 10 minutes to infuse the water with flavour. Reduce the heat to medium-low and add the salmon. Cook for 5 to 6 minutes (the thicker the fillet, the longer the cooking time will be). Remove from the heat. Use a slotted spoon to transfer the salmon to a chopping board. Once it is cool enough to handle, flake the flesh and discard the skin.
- To make the pesto dressing: in a small bowl, combine the pesto and olive oil. Set aside.
- To assemble the salad: place the greens in a serving bowl and top them with the spiralised and chopped zucchini. (Zucchini noodles can be eaten raw: optionally, you can cook them in a pan greased with a teaspoon of avocado oil for 2 to 3 minutes.) Top with the flaked salmon flesh and avocado. Sprinkle over the capers and drizzle with the pesto dressing. Serve with lemon wedges. This salad can be stored in the fridge for up to 1 day.