This is one of my favorite salads that literally turns back time with some powerful anti-aging ingredients like turmeric, beets, kale and salmon.
TURMERIC – Turmeric has a slightly bitter taste, but you only need a tiny bit to reap all the anti-age benefits associated with the main ingredient curcuma. Turmeric is associated with lower incidences of arthritis, heartburn, joint pain, stomach aches, headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers.
BEETS – According to Dr. Mercola, beets are known to help fight inflammation, improve blood flow, enhance physical performance and protect internal organs to prevent many types of chronic disease via its unique source of the nutrient called betaine.
KALE – Rich in vitamins K, A, and C, kale is the mother of all superfoods with loads of health benefits ranging from detoxification, heart support, cancer prevention and so much more. Just be sure to buy organic!
SALMON – We all know that salmon is rich in Omega-3 fatty acids EPA and DHA, which are claimed to decrease inflammation, lower blood pressure, reduce the risk of cancer and improve the function of the cells that line your arteries.
There are a ton of other ingredients that promote youth preservation, but go ahead and mix up whatever you got in the fridge to tailor make it anyway you like. I always recommend your meals to have the most colors possible to reap the most antioxidant benefits.
50g raw kale or spinach, chopped
1 medium carrot, shredded
1/2 raw beet, shredded
1/4 red onion, chopped
1/2 cucumber, sliced
1/2 yellow pepper, chopped
1/8 avocado, chopped
6 florets roasted “cheesy” cauliflower (see recipe below)
2 tbsp mustard dill dressing (see recipe below)
Sprig fresh dill
80g organic smoked salmon
In a large bowl toss all the ingredients together and arrange on a platter topping with salmon and mustard dill dressing.
ROASTED “CHEESY” CAULIFLOWER
1 large head of cauliflower (about 5 to 6 heaping cups)
1 tbsp olive oil
1/2 cup nutritional yeast
1 tsp garlic powder
1 tsp ground black pepper
1 tsp sea salt
Parsley, for garnish, optional
Preheat oven to 400°F. Line large baking sheet with parchment paper or foil.
Cut cauliflower into bite-sized florets. In a large bowl, combine nutritional yeast, garlic powder, olive oil, pepper and salt. Add cauliflower and blend well.
Bake 45 to 60 minutes, until browned. Serve and top with a handful of chopped parsley.
MUSTARD DILL DRESSING
4 tbsp nonfat plain yogurt
juice of 1/2 lemon
1/2 tsp Dijon mustard
1/4 tsp pink himalayan salt
1/2 tsp ground black pepper
1/4 tsp ground turmeric
3 tbsp chopped fresh dill
1/2 tsp apple cider vinegar
In a bowl blend all ingredients together and mix well.
SALAD NUTRITIONAL INFORMATION