SERVES 4 TO 6 · GF, DF, VEGAN ADAPTABLE, VEGETARIAN ADAPTABLE
There is no universal agreement as to which foods fit the “superfoods” bill. In my opinion, a superfood is a nutritional powerhouse that contains a crazy amount of antioxidants, vitamins, minerals, and phytonutrients. There are a lot of superfoods, and by no means does this mean you should eat as many of them as you want in one sitting or that you should limit your diet to so-called superfoods. It’s important to have variety in what we eat. My solution? I decided to take my favorite “superfoods” and put them all into a salad—for an incredibly delicious result. I think you’ll not only enjoy this salad, but you’ll feel energized and healthier after eating it.
1 medium-size garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper
½ teaspoon Dijon mustard
2 teaspoons pure Grade A or B maple syrup or raw honey (not vegan)
2 tablespoons raw cider vinegar
6 tablespoons unrefined, cold-pressed extra-virgin olive oil
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. Prepare the dressing: Whisk together the dressing ingredients in a medium-size bowl or shake in a jar with a screw-top lid.
2. Combine all the remaining ingredients in a large bowl and toss to coat with the dressing.
ASK PAMELA: What are your top ten superfoods?
Garlic: Boosts immune system, antibacterial
Spinach: Contains phytonutrients that have anti-inflammatory and anticancer properties
Quinoa: Contains all nine essential amino acids
Cabbage: Contains sulfuric compounds that aid in detoxifying
Blueberries: High in antioxidants that fight free radicals
Brazil nuts: Rich in selenium, which aids in detoxifying heavy metals
Sprouts: Superhigh levels of enzymes and vitamins
Wild salmon: High in brain-boosting, anti-inflammatory omega-3 fatty acids
Avocado: High in vitamin E and monounsaturated fats, which help absorption of nutrients
Turmeric: Anti-inflammatory, anticarcinogenic, and can help improve cognitive function
TIP: To make 1½ cups of cooked quinoa, start with ½ cup dried. See “How to Cook Basic Quinoa” here.