BY Philippa Bebbington, MS, Registered Dietitian, PHIL KNOWS FOOD, Wall Township NJ
Say goodbye to boring bowls and hello to vibrant, anti-inflammatory salads that nourish your body and delight your taste buds! Over the next 8 weeks, we’re serving high-protein, low-sugar, gut-friendly meals packed with seasonal ingredients and dressed to impress with homemade marinades and dressings.
Each recipe is inspired by the principles of Phil’s 30-Day REBOOT — designed to support blood sugar balance, reduce inflammation, and keep you feeling energized and satisfied all summer long. Whether you’re hosting friends or fueling your week, these salads make healthy eating easy, delicious, and joyful. Let’s dig in and make this your healthiest, tastiest summer yet — one salad at a time!
Mediterranean Salmon Salad A protein-packed, vibrant salad perfect for lunch or a light dinner.
PROTEIN
1.5 lbs wild-caught salmon, grilled and flaked
BASE
6 cups mixed greens
1 cup sliced cucumber
1 cup halved cherry tomatoes
½ cup sliced red onion
½ cup kalamata olives
ADD-INS
1 cup marinated artichoke hearts
2 tbsp hemp seeds
DRESSING
⅓ cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp oregano
Salt, to taste
DIRECTIONS
- Grill & Flake the Salmon: Season salmon as desired, grill until cooked through, then flake into bite-sized pieces.
- In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and olives.
- Toss in artichoke hearts and sprinkle with hemp seeds.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, and salt.
Toss & Serve: Drizzle dressing over the salad, top with the flaked salmon, and gently toss to combine.
