Recipe: Anti-Allergy Salad
Course
Salads
Servings
2
Servings
2
Ingredients
1/4
Cup
Flaxseed oil
1/4
Cup
Parsely
Finely chopped
To taste
Salt and pepper
1.5
Cups
Broccoli sprouts
1
apple
Cored and cut into cubes
1/2
Small red onion
Diced
1/4
Cup
Blueberries
6
Oz
Wild salmon
Cooked and flaked
Instructions
First combine the flaxseed oil with the parsley and season generously with salt and pepper. Set aside.
Next toss together the remaining ingredients and place in two salad bowls.
Drizzle with the parsley dressing and serve immediately with a nice tall glass of water to keep you hydrated!