Salmon Salad with Ginger-Blueberry Dressing

Some nights the only thing left in you is 5 minutes and a blender, and that is exactly what this salad asks for. The salmon is already cooked, sitting in the fridge from another meal, so tonight the work is just assembly. Keeping a fast, honest option like this on hand means Autoimmune healing does not have to compete with exhaustion for your attention.

Omega-3 fats are the real reason salmon earns its place on so many plates in this protocol. They are tied to a steadier, calmer inflammatory response, which is a piece of what the elimination phase is quietly working toward with every meal like this one. Magnesium in the avocado supports nerve and muscle function, a small, ordinary mineral doing real work while you rest.

Let the color do some of the talking. Pink salmon, green avocado and cucumber, a ginger-blueberry dressing pooled over the greens in a shade nothing else on the plate has, and sourcing that fish well is simply part of building something this good to look at. Sit down for it, even for 2 minutes, before you go back to whatever the evening still has for you.

Ingredients

Salad

• 6 cups mixed greens
• 1 lb cooked salmon
• 2 avocados, sliced
• 1 cucumber, sliced

Dressing

• 2 cups blueberries
• 1 cup extra virgin olive oil
• 1/2 cup lime juice
• 2 inches fresh ginger, peeled

Every ingredient here is already elimination-friendly, with nothing off-protocol to swap. There is no black pepper in the dressing, which keeps it right for the elimination phase, and the dressing is built on olive oil and lime rather than any soy or other excluded item, so it stands as written. The dressing also keeps well on its own and is lovely over other fish or a simple bowl of greens.

Method

• Toss the mixed greens, cooked salmon, avocado, and cucumber together in a large bowl.
• Blend the blueberries, olive oil, lime juice, and ginger until smooth.
• Pour the dressing over the salad and toss to coat. Serve right away.

*Adapted from acleanplate.com*