|10 min||0 min||2|
|3 1/2 tbsp||Extra virgin olive oil (for dressing)|
|1 1/2 tbsp||Sesame oil (for dressing)|
|1 tbsp||Apple cider vinegar (for dressing)|
|1 whole orange(s)||Orange peel (zest) (for dressing)|
|1 1/2 tsp||Tahini|
|2 anchovy||Anchovy, canned in olive oil, drained (chopped, for dressing)|
|1 clove(s)||Garlic (crushed, for dressing)|
|1 dash||Black pepper (for dressing)|
|1 pinch||Himalayan sea salt (for dressing)|
|1/2 head||Lettuce, romaine (heart, chopped, for salad)|
|1/2 bunch||Parsley, Italian, fresh (chopped, for salad)|
|12 slice||Cucumber (for salad)|
|3 large stalk(s)||Celery (from the soft inside, for salad)|
|1 fillet (160 gm)||Trout, rainbow (from leftovers, or poached)|
|2 1/2 tbsp hulled||Hemp seeds, shelled|
1. Build the Salad:
2. To make the Dressing:
3. Top the salad with Rainbow Trout. Drizzle dressing over the top. Finish with a sprinkle of hemp seeds.
To prepare trout:
The nutrient density of this meal is not to be underestimated.
It contains 700mg of your therapeutic dose 1000mg of DHA per day to prevent Alzheimer's and reduce inflammation in the body.
The anti-inflammatory properties come from celery and cucumber as well as the cold water fatty fish very high in inflammation fighting omega 3 fatty acids: anchovies and trout. Not to mention hemp hearts.
The health-promoting monounsaturated fats are coming in from the tahini and olive oil.
The liver detox support is brought to you by parsley.
Hope you enjoy this delicious version of a multi vitamin!