Patio Lunch Salad
Fruits and vegetables with deep, strong colour pigments are typically known to have powerful antioxidant effects. Ruby red pomegranate has more antioxidant punch than red wine, green tea and even acai juice.
It provides protection against oxidative damage, heart disease, cancer and has even been shown to improve memory and increase brain activation!
Other than mushrooms, pomegranate is one of the few foods that contain natural aromatase, which aids the body in keeping control of your estrogen levels, which in turn, will help prevent fat gain and muscle loss!
4 skinless, boneless salmon filets, 125 g each
2 tsp za’atar
1 tsp fine Himalayan sea salt
1/2 tsp ground black pepper
1/4 cup ghee or coconut oil
2 small heads Boston lettuce
1/4 cup finely chopped fresh mint leaves
2 avocados, halved and scooped out
4 thin wedges (about 35 g each) surface-ripened raw milk cheese (such as brie or camembert)
2/3 cup pomegranate seeds
1/2 cup sliced almonds, lightly toasted
1/2 cup extra virgin, cold-pressed avocado oil
2 lemons, halved
Himalayan sea salt and ground black pepper, to taste
Prepare the salmon: Set a medium skillet over medium heat. Add the ghee or oil to heat. Season both sides of each piece of the fish with the za’atar, sea salt and pepper. Cook the fish until lightly golden brown on each side and flakes with a fork. Remove from heat and set aside.
Assemble the Salad: Carefully separate each leaf from the head of lettuce. Divide and arrange them neatly between 4 salad plates. Sprinkle 1 Tbsp of the fresh mint over the lettuce on each plate. Add an avocado half, as well as a wedge of cheese. Gently lay a piece of salmon over top of each. Sprinkle each salad with one-quarter of the pomegranate seeds and toasted almonds. Drizzle 2 Tbsp avocado oil over each, along with the juice of a lemon half. Sprinkle with salt and pepper, to taste.