Salmon Egg Salad Delight

Here’s a great idea for an evening meal for 1-2 people. This dish is definitely keto-friendly yet surprisingly filling. Overall this presentation is alkaline forming. I estimate the protein quantity at about 65 grams, sporting a biological value of 100+. It provides omega-3 rich EPA from wild fish and ALA from pumpkin seeds. Lots of carotenoids and flavonoids to build healthy strong cell membranes.

Food pH is a huge concern with joint health, organ reserve and premature aging in mind. What makes any food acid or alkaline? Simple. It's net hydrogen concentration yield when metabolized. Another way to explain whether a food is acid or alkaline is knowing it's mineral concentration. A food dominated by alkaline bearing minerals (aka elements) including potassium, magnesium, calcium or zinc will yield an alkaline ash in the body when metabolized. A food dominated by acid forming elements including phosphorous, sulfur and chlorine will yield an acid ash. Bread, flour and almost all nuts for example are acid forming. Avocados, kale and onions are alkaline.

Salad Ingredients

  • 2 large leaves of organic kale
  • 3-4 handfuls of organic greens
  • 1/2 chopped sweet onion
  • 1/2 large avocado
  • chunk of feta goat cheese
  • 3-4 T. raw pumpkin seeds
  • handful of raw chopped coleslaw
  • 2 soft-medium boiled eggs (chopped)

Salmon Patty

  • 1/4 lb. ground wild salmon burger mixed with garlic and chives

Salad Dressing

  • 50 ml "extra virgin" olive oil
  • 25 ml Balsamic vinegar
  • 2 T. Mrs.Dash spices (sodium-free)

Preparation Directions

  • Add the salad ingredients into a large wooden bowl
  • Add salad dressing and mix well with tongs or bear claws
  • Saute the salmon patty in coconut oil for 2 minutes on each side in frying pan
  • Scoop out salad onto a large plate and crown with the salmon patty. Wow!!! Delicious!!!

Bon Appetite!...TKH