Anti Inflammatory Basil-Pesto Salmon Salad
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground turmeric
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup olive oil
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- ¼ tsp salt
For the salad
- 5 oz mixed salad greens
- 1 english cucumber, thinly sliced
- 2 avocados, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp salt
Instructions
- 1
Make the pesto: combine the basil, garlic, lemon juice, and salt in a food processor. Pulse 8–10 times until the basil is roughly chopped. With the motor running, stream in the 1/3 cup olive oil until the pesto is smooth and bright green, scraping down the sides once. Taste and adjust salt.
- 2
Assemble the salad base: in a large salad bowl, toss the mixed greens, cucumber slices, and avocado with the apple cider vinegar, 1 tbsp olive oil, and 1/4 tsp salt until lightly coated. Divide among four plates.
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