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Plenthera

RECIPE: Brain Salad with Walnuts, Avocado, Berries, and Smoked Salmon

A lunch with the "brain" look: walnuts resemble small brains and are the plant-based source with the most ALA omega-3. Combine with DHA-rich salmon, vitamin E from avocado, and antioxidants from berries. A complete brain lunch.
RECEPT: Breinsalade met Walnoten, Avocado, Bessen en Gerookte Zalm

Ingredients

Quick info 

  • Servings: 1 large salad 
  • Prep time: 15 minutes 
  • Total time: 20 minutes 

Ingredients 

  • 100 g mixed greens (arugula + spinach + lamb's lettuce) 
  • 100 g smoked salmon 
  • 1/2 avocado, sliced 
  • 30 g walnuts, chopped 
  • 60 g blueberries 
  • 30 g feta (optional) or goat cheese 
  • 10 cherry tomatoes 
  • Dressing: 1 tbsp olive oil + 1 tsp apple cider vinegar + 1 tsp mustard + salt/pepper 

Preparation

  1. Arrange lettuce in a large bowl or on a plate.
  2. Distribute salmon slices, avocado, tomatoes, and feta over it.
  3. Sprinkle walnuts and blueberries over it.
  4. Mix dressing and pour over the salad just before serving.

Why this recipe works

Walnuts provide ALA omega-3 + vit E. Salmon directly supplies DHA + EPA for brain membranes. Avocado adds vit E. Blueberries provide anthocyanins – beneficial for the brain. Feta adds proteinand calcium. An ideal lunch for knowledge workers.

Tips & variations 

  • Vegan: replace salmon with tofu + algal omega-3 supplement
  • For focus stack: combine lunch with Lion's Mane mocha (see Aug #1)
  • Variation: replace walnuts with pine nuts + 1 scoop of Lion's Mane powder

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