Tanya's Avocado and Mango Salad and Miso Baked Salmon Recipes

I made this the other day for Becca Tilley and I and wanted to share the recipes below. They're from The Complete Anti-Inflammatory Diet for Beginners cookbook and are super easy and satisfying. Avos are loaded with healthy fats, potassium and vitamins plus protein. Mangos are equally amazing for you, loaded with antioxidants and vitamins. The dressing is also anti-inflammatory and, of course, salmon is a good source of protein. It's also one of the best sources of vitamin B12 and bursting in potassium and other nutrients like iron and vitamin D.



1 romaine lettuce heart, chopped

1 large mango, sliced

1 avocado, peeled, pitted and sliced

1 tablespoon chopped fresh chives

1/4 cup ginger turmeric dressing (see recipe below)

1/4 cup toasted almonds


1. Divide lettuce between two serving bowls

2. arrange mango and avocado slices on top of lettuce

3. Sprinkle chives over

4. Drizzle salads with the dressing and almonds



1 cup extra virgin olive oil

1/4 cup apple cider vinegar

1/2 teaspoon dijon mustard

1 garlic clove sliced

1/2 teaspoon minced fresh ginger root

1 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/4 teaspoon ground pepper


Combine all ingredients in a blender or food processor; refrigerate for up to a week



1/4 cup white miso

1/4 cup apple cider vinegar

1 tablespoon unseasoned white rice vinegar

1 tablespoon toasted sesame oil

1/8 teaspoon ground ginger

3 salmon fillets

1 scallion, sliced

1/3 teaspoon red pepper flakes


1. preheat oven to 375

2. In a small bowl, whisk together miso, cider, rice vinegar, sesame oil and ginger.

3. Place salmon skin-side down on baking pan

4. Pour the miso sauce over the salmon

5. Bake until salmon is firm, 15-20 minutes

6. Top with scallions and pepper flakes!

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