Nectarine & salmon salad
I have been on a salad kick in the last few weeks. September is usually a really quiet time of the year for me, but this year things have been a bit different. Maybe it is because of the amazing weather we have been having lately?! I am not sure, and I suppose it doesn't really matter, either. Anyways, because I have been busy and I am cooking for one right now, I have been making a lot of different salads. They are easy, usually fast to make, versatile and typically high in fiber. Perfect!
I usually recommend athletes avoid foods that are high in fiber if they have a hard training session coming up. For most people, that means that a salad for lunch, when they have a big workout (especially if it is a run) later in the afternoon/early evening is not always a good choice. Of course, that depends on individual variability, as some people are more sensitive than others, and the kind of salad matters too! Obviously, you still want to get enough fiber on a daily basis, which is why a salad like this one is great for dinner. If you just finished a big workout and/or had a full day of training, you will want to add a bit more carbohydrate to it, perhaps some roasted sweet potato/yam? Maybe cooked rice? It is easy to customize to suit individual needs.
Nectarine & Salmon Salad
Time: 10 minutes | Serves 1
- 2 cups torn Romain lettuce
- 1/2 cup thinly sliced radicchio
- 1 nectarine
- 100g smoked, candied salmon pieces (see note below)
- Small handful walnut pieces
- 1 tbsp macadamia nut oil
- 1 tsp Dijon mustard
- 1/2 tbsp apple cider vinegar
- 1/2 tsp maple syrup
To make the dressing, place all ingredients in a mason jar and shake well
- Place lettuce and radicchio in a bowl
- Cut nectarine into half, discard the pit and slice thinly
- Top lettuce and radicchio with salmon, nectarine slices and walnuts
- Drizzle with dressing and toss
Don't want to use candied salmon? Use cooked salmon pieces, drained canned tuna, roasted chicken pieces or chickpeas for a vegan option.