This would have to be one of the most delicious ways of enjoying salmon. This salad is packed with all the goodness from a variety of superfoods, making it a nutrient-dense recipe you’ll enjoy time and again throughout your pregnancy.

| Serves 2 |

Ingredients

8 cups baby spinach leaves

1 ½ cups cooked quinoa

2 cups red cabbage, finely chopped

1 cup blueberries or pomegranate seeds

¼ cup Brazil nuts, chopped

1 cup broccoli sprouts or sprouts of choice

1 can wild salmon, preferably without bones*

1 large avocado, cubed

Dressing

1 medium-size garlic clove, minced

½ tsp Dijon mustard

2 tsp maple syrup or raw honey

2 tbsp apple cider vinegar

6 tbsp extra virgin olive oil

salt and pepper to taste

Method

Add all the salad ingredients to a large bowl and toss to combine.

Then, add the ingredients for the dressing to a jar with a screw-top lid and shake to combine (or whisk together in a bowl).

Pour the dressing onto the salad, toss to coat the salad with the dressing, serve and enjoy.

*Or use fresh wild caught salmon fillets. Simply grill in a pan with coconut oil or butter and serve with the salad.