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anti inflammatory salad

The Ultimate Anti-Inflammatory Salad

The recipe below is called the "ultimate" inflammatory salad because, even with minimal effort and prep time, it combines some of the world’s most powerful sources of fiber, antioxidants, fermented bacteria, and omega 3s into a single delicious bowl!
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Course: Main Course
Cuisine: Mediterranean
Keyword: anti-inflammatory salad, salmon salad
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1
Calories: 446kcal


  • 5 oz salmon fillet
  • 1/2 Tbsp white miso paste
  • 1/2 Tbsp coconut aminos
  • 1 medium sweet potato
  • 1/2 cup garbanzo beans drained
  • 1 avocado oil spray
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups kale shredded
  • 1/2 Tbsp Olive oil
  • 1/2 lemon
  • 1/3 cup blueberries optional
  • Apple cider vinegar optional


  • Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray or line with parchment paper - one for the salmon and the other for the sweet potato and chickpea combo.
  • In a small bowl, whisk together the white miso paste and coconut aminos.
  • Add the salmon filet to one baking sheet, and slather it with the miso and coconut aminos paste. Set aside.
  • Cut the sweet potato into chunks. Place on the second baking sheet with the chickpeas. Spray with avocado oil, and sprinkle with the cumin, cinnamon, and salt.
  • Place the vegetables in the oven. After 20 minutes, place the salmon and bake for additional 20 minutes.
  • While the salmon and veggies are cooking, rinse and dry the kale. Add kale to a large bowl, then generously spray it with olive oil. Squeeze the lemon juice over and massage it all together.
  • Once the salmon and veggies are done, assemble the rest of the salad. Place salmon on the kale, and sprinkle the roasted sweet potato and crunchy chickpeas over the top.
  • Optional: light drizzle of apple cider vinegar on top.
  • ENJOY!


What is the point of massaging the kale?
To goal of adding lemon juice (an acid) and oil, and massaging the kale, is to break down the tough characteristics of the kale. This makes it easier to eat and digest. 


Calories: 446kcal | Carbohydrates: 33g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 834mg | Potassium: 1320mg | Fiber: 12g | Sugar: 8g | Vitamin A: 10363IU | Vitamin C: 128mg | Calcium: 343mg | Iron: 5mg
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