Roasted Salmon and Baby Kale Salad

Another nutrition talk!

Let’s talk about antioxidants!

These are substances that protect our cells from damage caused by free radicals, which can contribute to the development of chronic diseases such as cancer and heart disease. Some examples of antioxidants include vitamins C and E, beta-carotene, and selenium which are rich in the foods that can be seen in the photo. Consuming these foods rich in antioxidants, such as fruits, vegetables, nuts, and whole grains, can help improve our overall health and reduce the risk of chronic diseases.

Here’s a sample recipe for a satisfying salad to last you through the day.

Roasted Salmon and Baby Kale Salad

INGREDIENTS:
1 cup baby kale
¾ cup cooked black barley
3 oz roasted salmon
¼ cup radish, thinly sliced
½ cup shredded purple cabbage
¼ cup parsley
2 tsp lemon juice
2½ tsp olive oil
⅛ tsp sea salt
½ tsp honey
1 pinch of cayenne
½ nori sheet, toasted and cut into strips

DIRECTIONS:
1. In a medium bowl, toss baby kale with cooked black barley.
2. Add roasted salmon, torn into pieces, plus radish, shredded purple cabbage and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, sea salt, honey and cayenne. Toss salad with dressing. Top with toasted nori strips.

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