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Nancy’s Sockeye Salmon Avocado Salad


Nancy’s Sockeye Salmon Avocado Salad


Servings: 3

  • 1 can (7.5 oz) Trader Joe’s Wild caught Pacific “Sockeye Salmon”, canned (or equivalent if no Trader Joe’s conveniently located)
  • 1 Avocado, ripe (remove skin, dice)
  • 1 medium Celery Stalk, chopped
  • ¼ Sweet Bell Pepper, diced (orange, yellow or red)
  • ¼- ½ cup fresh Spinach leaves, chopped
  • 2 sprigs fresh Dill, chopped
  • 1 Scallion, diced
  • 3-4 sprigs Italian Flat Parsley, chopped
  • 2 Tbsp Sunflower Seeds
  • ½ tsp No- Salt Mixed Herbs & Spices
  • 1 Tbsp Cod Liver Oil, Lemon flavored
  • ¼ tsp Black Pepper, freshly ground


  1. In a medium-sized bowl add each ingredient; toss lightly.
  2. Taste and adjust seasoning if necessary.
  3. May hold for 2 days or serve immediately.
  4. May serve as entrée, or as a sandwich on whole grain bread.

Nutritional Info: Serving Size – 475g Calories: 446; Fat: 28g; Saturated Fat: 4.5g; Cholesterol: 75mg; Sodium: 448.5mg Carbohydrates: 25.6g; Fiber: 8.7g; Sugar 2.8g; Protein: 28.5g; Vit. A 110%; Vit. C 60%; Calcium 11%; Iron 25%

Added for protein, fiber, crunch, brainy vitamins and antioxidants

Go to for additional free Memory Preservation Nutrition™ recipes or to order this wonderful cookbook)  and  

© 2016 Nancy Emerson Lombardo, Ph.D. Original recipe by Kristina Scangas and Nancy Emerson Lombardo, PhD, following the Memory Preservation Nutrition® program. Kristina worked with Dr. Emerson Lombardo at the Brain Health and Wellness Center® and is a graduate in nutrition from Simmons College. Kristina is pursuing a career as a primary healthcare provider knowledgeable about nutrition.


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