Brambleton’s Leigh Schoener Wants to Inspire and Motivate You

Brambleton’s Leigh Schoener Wants to Inspire and Motivate You to Make Good Choices for a Balanced and Healthy Life

Leigh Schoener, Integrative Nutrition Health Coach, believes that listening is the number one way your health coach can help you transform your life for the better.Leigh’s business, Leigh Debra Wellness, focuses on educating and empowering others to create a nutritious, natural and balanced lifestyle while exploring many facets of life including, an individual’s health history, nutrition, fitness, career satisfaction, relationships and spirituality. Leigh believes each person is unique and therefore their journey to wellness will be just as unique.  “I work with my clients to create a happy, healthy life in a way that is flexible, fun and rewarding.”

This week, Leigh is sharing a healthy and delicious salmon and strawberry salad recipe for you to make for this weekend’s Memorial Day gathering.  “It’s a gourmet meal you can feel good about,” she promises.High quality wild salmon may be purchased at Whole Foods, Wegmans and Lotte Plaza.

Written by JESSICA MONTE

Photo Courtesy of Coffee & Crayons

2 wild-caught salmon filets
1/2 cup olive oil
1 lemon
1 tbls dijon mustard
handful basil leaves, chopped (about 1/2 cup)
2 cups of mixed greens, chopped
15 green beans, chopped
1 avocado, chopped
1/2 cup cherry tomatoes, halved
1 cup strawberries, halved
1 tbls goat cheese
1/2 cup chopped raw pecans
To make the lemon-basil vinaigrette, in a blender, blend together the olive oil, juice from 1/2 the lemon, mustard, the basil leaves and salt and pepper to taste.
Preheat oven to 350. Rinse and dry the salmon filets and lay on a baking sheet. Poke the salmon lightly with a fork a few times (not all the way through) to create holes for the vinaigrette. Drizzle about a teaspoon of the lemon-basil vinaigrette over each salmon filet. Bake for about 15 minutes. The salmon is delicious grilled rather than baked as well. Once cooked, cut into bite size pieces.
In a medium sized bowl, combine the chopped mixed greens, green beans, avocado, cherry tomatoes, strawberries, goat cheese and pecans. Toss together with about 1/4 cup of the vinaigrette. Top with the cut salmon mix together.
Serves about 4 people.