In my own life, when I am not eating right it is simply because I have not planned out our meals well. It is like with most things in life – for it to be done successfully some planning and organization has to happen. I did not graduate from college by just breezing by and not thinking ahead. Well some may argue with such a statement, mainly my parents (but I got it right by my senior year.) But what I mean to say is being healthy takes forethought and work but it is so worth it; when I begin to eat healthily again I always wonder why I fell off course.
I guess life is hectic and we have cluttered so much of it up that we forget to take care of many important things – not just the way we eat. The mind, body and most importantly spirit should always be the top priority in our lives; without them our God-given potential will simply never be reached and who knows how far we might go in life if we do our part. My experience is that He always does his. So trust the good things that surely lie down the road and make a new start with this great recipe!
1 1/2 cups baby arugula
1/3 cup fresh parsley leaves
1/4 cup lemon juice
3 cloves garlic, minced
2 oil-packed anchovy fillets, finely chopped
1 tablespoon chopped shallot
Pinch of salt, plus 1/4 teaspoon, divided
1/4 cup extra-virgin olive oil
4 cups cooked cannellini beans, well drained, at room temperature or warm
1 7-ounce can wild salmon, any bones and skin removed, flaked
3/4 cup thinly sliced radishes
1 stalk celery, sliced diagonally 1/4 inch thick
Freshly ground pepper to taste
4 large leaves butterhead or Boston lettuce
avocado, sliced, for garnish
-Place arugula, parsley, lemon juice, garlic, anchovies, shallot and pinch of salt in a food processor; process until finely chopped. With the motor running, slowly drizzle in oil.
-Gently combine beans, salmon, radishes, celery, the remaining 1/4 teaspoon salt and pepper in a large bowl. Pour in the dressing and gently toss to combine.
-To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates. Garnish with avocado slices, if desired.
By Leigh Sacket [email protected]