Superfood Salad
This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.
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Ingredients
Dressing
- 6 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp pure maple syrup or raw honey
- 1 clove garlic, minced
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt ground black pepper, to taste
Salad
- 8 cups baby spinach leaves
- 2 cups finely chopped red cabbage
- 1 1/2 cups cooked quinoa
- 1 cup blueberries
- 1 cup broccoli sprouts or sprouts of choice
- 1/4 cup chopped unsalted Brazil nuts
- 1 6- or 7-oz BPA-free can wild salmon, preferably without bones
- 1 large avocado, peeled, pitted and cubed
Preparation
1. Prepare dressing: In a medium bowl or jar with lid, whisk or shake together all dressing ingredients.
2. Combine all salad ingredients in a large bowl and toss to coat with the dressing.
Nutrition Information
- Serving Size 1/5 of recipe
- Calories 435
- Carbohydrate Content 28 g
- Cholesterol Content 15 mg
- Fat Content 31 g
- Fiber Content 8 g
- Protein Content 14 g
- Saturated Fat Content 5 g
- Sodium Content 403 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 20 g
- Polyunsaturated Fat Content 5 g