Superfood Salad
Prep time
Total time
This recipe is from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat by Pamela Salzman. It is reprinted here with permissions by Da Capo Lifelong Books. Learn more about what makes this a "superfood salad" in the post above.
Serves: 4 to 6 servings
  • 1 medium garlic clove, minced
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • ½ teaspoon Dijon mustard
  • 2 teaspoons pure maple syrup or raw honey (not vegan)
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons extra-virgin olive oil
Superfood Salad
  • 8 cups baby spinach leaves (about 5 ounces)
  • 1½ cups cooked quinoa*
  • 2 cups finely chopped red cabbage
  • 1 cup blueberries or pomegranate seeds (whichever is in season)
  • ¼ cup chopped Brazil nuts
  • 1 cup broccoli sprouts or sprouts of choice (about 2 ounces)
  • 1 (6- to 7-ounce) can wild salmon, preferably without bones (optional; omit for vegan/ vegetarian)
  • 1 large avocado, peeled, pitted, and cubed
  1. Put all of the dressing ingredients in a medium-size bowl and whisk to combine. Alternatively, put them in a jar with a screw-top lid and shake to combine.
  2. Add all of the salad ingredients to a large bowl. Drizzle on the salad dressing and toss to evenly coat.
*To make 1½ cups of cooked quinoa, start with ½ cup dried.
Recipe by Go Dairy Free at