Anti-Inflammatory Salmon + Sweet Potato Salad

This makes 1 serving

Ingredients

• 1/2 avocado

• 8oz salmon, baked or cooked

• 1 lemon, juice of

• 2 tbsp grated ginger

• 2 garlic cloves, minced

• 1 tsp nigella

• 1 tsp flaxseed

• 1 tbsp olive oil

• 1 cucumber, chopped

• 1 cup arugula

• 2 cups lettuce, chopped

• 1/2 cup radishes, chopped

• 1 cup sweet potatoes, chopped + roasted

• 2 tbsp chopped basil or cilantro

• 1 small onion, chopped

• black pepper and salt to taste

The How To

1. Chop the sweet potato and mix with salt, black pepper and a tsp of olive oil. Spread in a single layer onto a baking sheet and bake for about 20 minutes at 400 degrees (F) or until cooked.

2. Add the cooked salmon to a bowl with the ginger, minced garlic, lemon juice from 1/2 lemon, the chopped basil and some black pepper. Flake the salmon and mix together to help combine the flavors.

3. Add arugula, chopped lettuce, radishes, cucumber and onion to a bowl. Add in the sweet potato, avocado, and salmon. Season with lemon juice, olive oil and salt and pepper to taste. Sprinkle nigella seeds and flaxseeds on top and enjoy!