Topping off this delicious salad with anti-inflammatory salmon makes a great dinner with a fresh taste. Of course, the salad is made of anti-inflammatory ingredients as well, and it’s easy enough to use.
- ½ cup Quinoa, Cooked
- ¼ Cup Pomegranate Arils
- 1 Small Avocado, Cubed
- 1 Cup Kale, Chopped
- ½ Cup Baby Spinach
- 3 Ounces Wild Salmon, Boneless & Skinless
- Make sure to season the salmon with salt and pepper, and then sauté it in a pan. It should be over medium to high heat, and you will want to pan sear it until it is a golden color. If you like it medium rare, it should only be cooked for two to three minutes. Then, you’ll want to set it aside as you prepare the salad.
- Tenderize the kale, and then add in the spinach, stirring in the quinoa.
- Drizzle with dressing as desired, tossing until it’s combined. Top with the avocado and salmon. Sprinkle over the pomegranate arils.