Anti-inflammatory Summer Salad

Ingredients (serve for 2):

  • Half purple onion
  • Half bowl of canned red kidney beans and chickpeas
  • 8 cherry tomatoes
  • 4 tablespoons of walnuts
  • 200g canned salmon
  • 2 bowls of lettuces


  • Half teaspoon of turmeric powder
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon of lemon juice
  • Black pepper to taste
  • 1 garlic clove, chopped


  1. Wash the cherry tomatoes and lettuces. Cut cherry tomatoes into half and dice the purple onion. Set asides.
  2. Drain the canned red kidney beans and chickpeas. Set asides.
  3. Mix all the sauce ingredients. Set asides.
  4. Put all ingredients in bowl, mix with the sauce and ready to serve.