Salmon, Sweet Potato and Watercress Salad with Turmeric Cream
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This recipe comes to us by way of AIP expert and cookbook author, Kate Jay. Here's what she has to say about this scrumptious recipe:
I hadn’t eaten potato salad in years until I made this AIP twist on an old classic, using white sweet potatoes. They are a great replacement for regular potatoes, which are members of the nightshade family and can cause inflammation in some people. This recipe is focused on not only driving down inflammation, but being able to digest it completely as well.
Salmon is a wonderfully rich source of anti-inflammatory Omega 3 fatty acids, but do make sure to purchase it wild-caught, as the farmed variety is higher in the inflammatory Omega 6. Coconut cream, a healthy saturated fat, will help lower inflammation even more, and it’s perfect as a light mayonnaise alternative when mixed by hand with olive oil and sea salt. A teaspoon of turmeric into the mix adds even more healing goodness – after all, it’s been shown to be a more effective pain reliever than over the counter medication.
Whilst shallots and capers give your salad a boost of flavor, not to mention a good bit of tang, the watercress is the star of the show. It’s a bitter leaf that is going to really help your digestion so your body can absorb and utilize all those quality nutrients. It also tastes amazing with sweet potatoes and cream!
This is a great make-ahead summertime salad. You’ll find it quick to cook and simple to put together, as well as being satisfyingly filling. If you do make it in advance though, toss the dressing in as near to serving as possible, as the coconut milk will harden in the refrigerator.
Salmon (be sure to buy wild-caught!) is a rich source of anti-inflammatory Omega 3 fatty acids.
Coconut cream, a healthy saturated fat, will help lower inflammation even more
Turmeric is anti-inflammatory and has been shown to be a more effective pain reliever than over-the-counter medication.
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