Flavonoid-rich fall salad
Servings: 1
Ingredients
For the pumpkin
- 1/2 small pumpkin
- 1/2 tsp paprika powder
- 1 tsp curry powder
- sea or Himalaya salt to taste
For the salad
- 2 handfuls lamb's lettuce
- 1 small beet, thinly sliced
- 1/2 avocado, cut into cubes
- 1 handful walnuts
- 1 tbsp pumpkin seeds
- 1/2 pomegranate
- 120 g wild salmon
For the salad dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- Sea or Himalaya salt to taste
- Optional: 1 tsp Dijon mustard (without sugar)
Instructions
- Preheat the oven to 170°C.
- Cut the pumpkin into small cubes and add it to a baking tray.
- Add the spices to the pumpkin and stir.
- Bake the pumpkin for about 40 min or until soft.*
- Meanwhile, steam the salmon using a little bit of water for about 5-10min (you can also put it in the oven for about 12 min together with the pumpkin – but remember to take it out!)
- Prepare the salad: add the lamb’s lettuce to a bowl, and then all the other ingredients.
- Prepare the salad dressing by mixing all ingredients.
- When the salmon and pumpkin and ready, add them to the bowl.
Notes
* Tip: I normally make the pumpkin the day before.