Haircare Series Recipe: Scalp-nourishing
This recipe is a powerhouse of scalp-nourishing ingredients. Salmon is loaded with omega-3 fatty acids, which are essential for reducing scalp inflammation, maintaining hydration, and promoting healthy hair follicles. Avocados and walnuts contribute healthy fats and vitamin E, aiding in scalp nourishment and improving hair texture. The addition of microgreens and pomegranate seeds provides antioxidants, protecting your scalp from oxidative stress that can lead to dryness and dandruff. This elegant dish combines gourmet flair with natural hair care benefits, making it both a feast for your palate and your hair health.
For the carpaccio:200g sushi-grade salmon, thinly sliced
Juice of 1 lemon
1 tbsp extra virgin olive oil
1 tsp pink Himalayan salt
1 tsp cracked black pepper
For the dressing:
1 ripe avocado
2 tbsp walnut oil
1 tsp apple cider vinegar
1 small clove garlic, minced
1 tsp honey (optional)
2 tbsp fresh parsley, finely chopped
Salt to taste
For garnish:
½ cup mixed microgreens (arugula, spinach, watercress)
1 tbsp finely chopped walnuts
1 tbsp pomegranate seeds
Calories: 320 kcal
Protein: 18g
Fat: 25g (8g omega-3 fatty acids, mostly from salmon and walnuts)
Carbohydrates: 8g
Fiber: 4g
Vitamin E: 4.2mg (28% DV)
Vitamin C: 12mg (20% DV)
Omega-3 Fatty Acids: High
Zinc: 1.2mg (11% DV)
Antioxidants: Rich (from pomegranate seeds, parsley, and microgreens)
