Arugula salad with smoked Sockeye salmon, samphire and olives
A bit different than most salads on this website, because it’s not vegan. Because I still eat animal protein once in a while. Salty with smoked wildcaught Sockeye salmon, samphire and cherry tomatoes. The basis is arugula with an easy to make basic dressing from lemon juice and extra virgin olive oil.
Ingredients
- Arugula
- Sockeye salmon – Smoked.
- Cherry tomatoes – If you don’t have cherry tomatoes regular will do just fine.
- Samphire – Just rinse under cold water or soak shirtly to make less salty.
- Green olives – Rinse them to Jake them a bit less salty. Use less if you still find your sodium intake to high.
- Lemon – Half a lemon for the juice, a whole, if it’s small.
- Extra virgin oil
Wildcaught salmon
Unfortunately in my country most (Atlantic) salmon is farmed. When I eat salmon it’s Pacific, smoked salmon. Sockeye is the most available species.
FAQ’s
Well… I would say yes although not a lot of Medical Medium followers would include it in their diet. The salmon makes it nog vegan and the olives have a lot of sodium. I do follow the MM protocol and I still eat some animal protein. Just make sure you’re not having farmed fish, ground fish or larger predators that are at the end if the foodchain.
No, absolutely not. Salmon is a fatty fish and I use extra virgin olive oil for the dressing.
Arugula salad with smoked Sockeye salmon, samphire and olives
This recipe may contain
affiliate linksEquipment
- large bowl
Ingredients
- 1 small serving Sockeye salmon
- 3 cups arugula
- 1 cup cherry tomatoes
- ½ cup samphire
- ¼ cup green olives
- ½ lemon or a whole, if it's small
- 1 dash extra virgin oil
Instructions
- Juice the lemon and whisk the olive oil.
- Marinate the arugula with the dressing.
- Tear the samphire and salmon small pieces. Add to the arugula, together with the olives.
Did you make this dalad or do you have any questions? Just leave a comment!