Erewhon’s Salmon Detox Salad
When I was in LA,
I went to the infamous Erewhon Market a few times. On my way to the airport I stopped and picked up lunch to eat on the airplane back to NYC. I am always looking for new salad combos and love what I got. It was a beautiful piece of salmon over a cabbage salad with all kinds of nuts/seeds for crunch, sweet potatoes to keep the flavor interesting and a refreshing vinaigrette. I snapped a photo of the ingredients list and made it recently and I think I pretty much nailed a variation of it. The best part about cooking is that you can always sub out ingredients you don’t have and typically end up with something just as good even if you don’t have the original items required! I will definitely be putting this in rotation and I hope you do to!
Start out with a big salad bowl
I love big salads in big bowls because you can throw it all in then cut it up and mix it all around so all the flavors mix up perfectly. We have this set of glass nesting bowls but also love Rachel Ray’s multipurpose bowls as they’re great to have for all kinds of thing around the house.
Add in a pre shredded cabbage mix
Save yourself time and effort and buy a big bag of pre shredded cabbage. This is great because you get a number of different flavors and colors all in one.
Add in a small handful of chopped almonds
If you can, go for raw and sprouted almonds for the most nutritional bang for your buck.
Add in a small handful of sunflower seeds
Same as the almonds, go for raw and sprouted sunflower seeds for better nutritional benefits.
Add in chopped parsley or cilantro
The beauty of cooking is that you can easily swap out what you need with what you have. Erewhon’s label had parsley but I had cilantro and it was great. Cilantro is also highly detoxifying.
Add chunks of roasted sweet potato
This is an easy prep you can do in advance if you plan to bring this to work. Having roasted sweet potatoes in the fridge is great to throw into salads and more.
Making a dressing
I usually eyeball and taste test dressings. Make a batch of this in a jar, shake it up and keep it in your fridge fo the week! The ginger adds in an extra kick of flavor. But here is my best assumption on quantities:
2 tbs olive oil
2 tbs apple cider vinegar
1 tsp raw honey
1 tbs dijon mustard
1-2 tsp grated ginger
Salt and pepper to taste
Dress your salad
Start with a little and add more as you need!
Add your wild salmon
For this salad I used leftover salmon from the night before - I recommend you do too! Preheat your oven to 400 degrees. Drizzle a little olive oil and salt/pepper and roast for 15-20 minutes. I prefer my salmon more medium rare. For this specific salad I heated the salmon up in the oven again for about 5 minutes but when I ate it on the plane it was room temp and still great. Perfect for weekday lunches! If you can, go for wild salmon. Even organic salmon has tons of additives and if you do a little research on how organic salmon is raised it will not be appealing. Opt for froze salmon filets or treating yourself to fresh occasionally.
Add silverware and admire your salad!
Cut it up and toss it around
I love lots of flavor in each bite so take a minute to mix it all together!
Most importantly, enjoy!
If you can, try to sit and eat your meal without your phone or computer. This will lead you to eating more mindfully and truly enjoy.
I hope you like this as much as I did! If you make it, be sure to tag me on Instagram @AshleyPattenPilates or comment below with how it went for you.
xx, Ashley