Immune-boosting Salmon Salad

It may be autumn, but it’s never too cold for a salad! Plus, this salad recipe includes some lovely fried kale and grilled salmon to warm things up a bit. I love this time of year, but I don’t love the nasty bugs and viruses that come with it! A lot of people seem to be going down with coughs and colds at the moment. I’m trying my hardest to keep away from bugs as I can imagine looking after a baby whilst poorly isn’t the most fun. Of course, I’d rather my little one not catch it either! I like to take a multivitamin everyday, but that doesn’t offer a great deal of protection. It’s best to get a good intake of vitamins from your diet too.

This salmon salad will give your immune system a good old boost and prepare you for the colder seasons.  The vegetables in this recipe are all packed full of important vitamins and minerals to help support your immune system. Kale is a particularly good vegetable as it contains high levels of vitamins A, C and K. Additionally, it’s packed full of antioxidants. It’s best gently fried as this helps keep in all of those wonderful nutrients. If you don’t like salmon you could substitute this for chicken instead or falafels if you’re vegetarian. However, the salmon works perfectly with the fresh, zingy flavours. It’s also high in omega-3 which is great for brain function. Since becoming a mum, I could definitely do with a boost of brain function from all those sleepless nights!

Serves 2


2 fillets of salmon

1/2 bag of kale

1/2 red pepper

8 cherry tomatoes

1/2 avocado

1/4 cucumber

1/4 bag mixed salad leaves

1/2 tsp chilli

1 tsp coconut oil or olive oil

For the dressing:

7 Tbsp Olive oil

3 Tbsp Lemon

1/2 lemon zest

1/4 clove of garlic, grated

a pinch of salt & pepper


All you need to do is grill the salmon for 12-14 mins with a drizzle of olive oil. Then gently fry the kale and sliced pepper in 1 tsp of  coconut oil or olive oil, adding 1 tsp of chilli. Fry for 8 mins, and stir regularly. Chop and assemble all of the other vegetables on the plate. Once the kale and peppers are cooked, add to the plate. Top with the grilled salmon. Drizzle with the dressing and serve with a wedge of lemon and a warm pitta bread. Sprinkle over some seeds if you’re feeling fancy!



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