Month: May 2016

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 UP Extra Virgin Olive Oil Seasonally Crushed (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 Limonata Fused EVOO, drizzle on top before baking

Sprinkle of Herb Sea Shakes

Oven 365 degrees for 14 minutes.

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