This meal is simple and nutritious, light yet satisfying, full of healthy fats from the salad dressing and salmon.
Light summer salad: salmon and beans
This salad contains soluble fiber from butternut squash, onion, salad and chickpeas to support the digestive system. The proteins in chickpeas and salmon are the building blocks for maintaining muscle mass, which is important for many people with Parkinson’s.
Ingredients
- 1 butternut squash (700g), peeled and diced
- 1 red onion, peeled and roughly chopped
- 1 teaspoon of cumin seeds
- ½ tablespoon of olive oil
- 1 can chickpeas or any bean mixture, drained (such as mixed beans, chickpeas, kidney beans, pinto beans – or use dry beans and prepare before using in this dish)
- 4 handfuls of spinach and arugula salad
- 1 handful of freshly chopped parsley
- 4 fresh salmon fillets
For the French dressing :
- 1 tablespoon of Dijon mustard
- 1 teaspoon of honey
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of olive oil
Preparation
- Preheat the oven to 350 C °. Place the chopped squash and onion on a baking sheet.
- Add the cumin seeds and oil, tossing to coat.
- Place in the oven for 15 minutes, turning once halfway through cooking. Make space for the salmon on the baking sheet and bake for 15 minutes or until the salmon is cooked. The squash and onion should both be tender.
- Place the salad leaves in a large serving bowl. Add the cooked beans, parsley, squash and onion.
- Prepare the vinaigrette by mixing all the ingredients in a jar and shake well. Pour dressing over vegetables and toss to combine.
- Place the salmon fillet on top.
- Serve!
Have you tried our tasty asparagus and tomato farro salad yet?
Please note : these recipes are suggestions meant to inspire you, and not recommendations made by professionnals.