Smoked Salmon Salad

There are days when you do not want to cook, and you should not have to. This salad is built for those days. Nothing touches the stove. You shred, slice, toss, and shake a dressing in a jar, and in about 15 minutes you have a real meal that feels a little luxurious. Honoring your own limited energy is part of this practice.

Smoked salmon is a source of omega-3 fatty acids, which the body draws on in its steady work of regulating inflammation. The avocado adds monounsaturated fat, and the pear brings a soft sweetness that keeps the plate feeling generous rather than clinical.

Choose salmon you feel good about, ideally wild-caught from a source you trust, and build the bowl so it pleases your eye. Greens, the coral of the fish, the pale green of avocado, the blush of pear. Eat it slowly. A beautiful plate is part of the medicine.

Ingredients

For the salad:

• 5 cups mixed greens
• 6 oz smoked salmon, shredded
• 1 large avocado, sliced
• 1 pear, sliced
• 1/2 small red onion, sliced

For the dressing:

• 1 small shallot, diced
• 1/2 cup extra virgin olive oil
• 1/3 cup white wine vinegar
• 2 tbsp lemon juice
• 1/2 teaspoon honey
• 1/4 tsp sea salt

Note: This recipe is fully AIP as written. Choose plain smoked salmon, not peppered, since peppered salmon is not elimination-compliant, and verify the label is clean.

Method

• Put the mixed greens, shredded salmon, avocado, pear, and red onion in a large bowl and toss gently.
• In a jar or small bowl, combine the shallot, olive oil, white wine vinegar, lemon juice, honey, and sea salt. Shake or whisk until it comes together.
• Dress each serving at the table rather than all at once. The salad does not keep well once dressed, since avocado and pear brown quickly. The dressing on its own holds 3 to 5 days in the refrigerator, and a coat of lemon juice will save cut fruit for the next day.

*Adapted from acleanplate.com*