And why do I call it a fat salad?

The beauty of this meal is, you dont need a whole fancy kitchen.

You just need a knife and a couple of spoons.

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I usually throw some olive oil on top with a little bit of balsamic vinegar and salt and pepper.

you’re free to add inmustard, tahini, or lemon for different flavors.

But you also want to go get fresh ingredients like tomatoes or avocados.

Close-up of sliced purple cabbage,

functional medicine doctor and author ofYoung Forever

I like to use arugula because I dont have to chop itI can just throw it right in.

If I want extra protein, I like to add canned wild salmon because its fast and easy.

Pro tip: Pair this with a cup ofartichoke tea, and youve got yourself the perfect meal.

soba noodles

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Broth in Bowl on gray background, healthy food, top view.

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