Summer trout with pea shoot, strawberry and avocado salad
This week’s quick summer dinner is from Nutritional Scientist, Toral Shah- founder of @theurbankitchen. It’s light, delicious and nutritious and, if you’re feeling a bit swish, it’s also perfect with a cheeky glass of rosé. Hey, we’re all about balance here.
“This seasonal low-carb meal makes the most of strawberries, basil and pea shoots which are all at their peak and full of nutrients in the late summer. Trout contains omega 3 fish oils which can reduce inflammation and prevent cancer, and the pea shoots are high in all water soluble vitamins such as vitamins B1, B2 and B6 and vitamin C.”
Why is it good for my brain?
As Toral pointed out, (cos she’s awesome), trout is high is omega 3, an essential fatty acid that makes up the cell membranes in your brain - it’s also low on the mercury list, so that’s a bonus. **Avocados are high in monounsaturated fat**, which can help to lower the high blood pressure linked to cognitive decline; and strawberries contain anthocyanin, which helps to improve memory and focus.