Anti-Inflammatory Salmon and Walnut Salad

Source: An original recipe by Robert Summerford, 2011.
Prep time: 30 minutes


Include this anti-inflammatory salad as part of your healthy diet. The salmon and walnuts pack a great dose of heart-healthy omega-3 fatty acids. This nutritious salad makes for a great quick dinner that can be enjoyed alone or complemented with a serving of whole grain bread.


4 cup
baby spinach leaves, rinsed and dried
4 cup
field greens, rinsed and dried
6 oz
wild Alaskan sockeye salmon, fresh or canned
1⁄4 cup
nonfat yogurt, plain
1 can
hearts of palm (8 ounces dry weight)
1⁄2 medium
red onion, diced
1 cup
walnut halves, chopped
1⁄2 cup
dried cranberries, sweetened
1 cup
roasted peppers, jarred
1⁄4 cup
fresh basil leaves
3 tbsp
olive oil
1 tbsp
balsamic vinegar
1⁄4 tsp
sea salt
1⁄4 tsp
black pepper
2 clove
1 1⁄2 tbsp


Approximate Nutrition Analysis Per Serving (food processor used for analysis): Calories: 366; Carbohydrates: 25g; Protein: 15g; Fat: 24g; Cholesterol 16mg; Sodium: 751mg; Potassium: 384mg; Source of total calories: Protein: 16%; Carbohydrates: 26%; Fat: 58%


Directions for dressing: Blend red peppers, basil, olive oil, balsamic vinegar, sea salt, pepper, garlic and honey into a blender or food processor until all ingredients are thoroughly processed into a dressing-like consistency. About 20 seconds. Set aside.

Directions for salmon mixture: Mix salmon and yogurt in a mixing bowl with a fork until a smooth consistency is achieved. Set aside.

Directions for salad: Place the baby spinach and field greens in a large salad bowl. Generously coat all the greens with prepared dressing. Fold in hearts of palm, onion, cranberries, and half of the walnuts. Mix well. Top the salad with salmon mixture and the remaining half of walnuts.