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Scott’s Heart Healthy Salad with Wild Salmon

Heart Healthy Salad 2

Celebrating Mediterranean Awareness Month

Heart Healthy Salad:

1 can Black Beans or Black Eyed Peas

1 cup organic frozen corn, steamed or blanched quickly

1 cup cooked Brown Long Grain Rice (cook method; add 1 TB Limonata Fused Evoo instead of butter)

1/2 cup diced celery

1 Red Pepper, diced

Handful of fresh Parsley, snipped

1 small crunchy Cucumber organic. diced

Juice from 1 Lemon

1 – 2 TB Certified Premium Extra Virgin Olive Oil (Hojiblanca or Picual my favorites)

1 TB Aged Balsamic Vinegar ( I used our Private Reserve as a Drizzle over salad and salmon) Sicilian Lemon White Balsamic Vinegar is superb also.

Toss all ingredients together and put on top of your favorite greens (micro greens or arugula)

Salmon:

Salmon, wild caught prepared in baking dish

2 TB Lemon Fused olive oils, drizzle on top before baking

Sprinkle of Herb Sea Shakes

Oven 375 degrees for 15 minutes (more time depending on thickness of filet).

Delicious, full of fiber, vitamins, oleic acid, omega rich fatty acids, protein, texture, and color. To your health!

Awareness Article worth the read:

How the Mediterranean Diet May Preserve Your Brain Power