Best Salad Recipes to Cure Psoriasis Symptoms Naturally

A good diet is always important and it helps to complement psoriasis treatment actively.

Thanks to better nutrition it is possible to decrease flare’s appearance, as well as the severity of the skin lesions caused by psoriasis.

It is also a great way to control the inflammation and irritation that are typical of this disease.

In the Psoriasis diet, it is important to include foods rich in omega 3, fiber, fruits, and vegetables in your daily meals, as they are rich in antioxidants and have an anti-inflammatory effect on the body, allowing you to reduce the severity of flares.

In this article, you will find the best salads that will help you cure psoriasis symptoms naturally and in a delicious way.

Best Salad Recipes to Cure Psoriasis Symptoms Naturally

Perfect Brined Roast Chicken Breasts for Salads

(serves 6)

Ingredients:

  • 3 large chicken breasts
  • 2 tablespoons salt
  • 1 tablespoon sugar
  • 1 tablespoon fresh rosemary
  • 1 teaspoon dried thyme
  • 2½ cups water

How to prepare:

Brining chicken allows it to retain its flavor and moisture when stored in the refrigerator or freezer.

To prepare the brine, dissolve the salt, sugar, and herbs in ½ cup of boiling water. In a large glass bowl or zip-top bag, mix the salt solution with 2 cups of iced water.

Add the chicken breasts, then cover and refrigerate for 2–12 hours. (If bringing for more than 3 or 4 hours, only use 1½ tablespoons of salt.)

When ready to cook the chicken, preheat the oven to 425 degrees. Dry the chicken with paper towels, then coat lightly with olive oil.

Roast for 17–20 minutes until cooked through. (Alternatively, grill or broil until cooked through.) Store in the refrigerator for 2–3 days or in the freezer for 1 month.

If freezing, allow cooling completely, wrap individual portions tightly in plastic wrap, then combine portions in a labeled zip-top bag.

Thaw briefly in the microwave, then add to salads or other dishes. This approach also works well with a whole chicken.

Simply double the brine recipe, then roast the chicken at 425 degrees for 1 hour 15 minutes or until the juices run clear.

Preparation Example:


Californian Chicken Salad

(serves 2)

Ingredients:

  • 2 roast chicken breasts, cubed
  • ½ cup black or red grapes, halved
  • 2 stalks celery, sliced
  • 2–3 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 5 basil leaves, sliced into ribbons
  • ½ avocado, diced (optional)

How to prepare:

In a large bowl, add the mayonnaise, oil, and lemon juice and whisk to combine. Add the chicken, grapes, and celery, and stir to combine.

Add the basil and avocado. Stir gently to combine again.

Preparation Example:


Ranch Chicken Wrap

(serves 2)

Ingredients:

  • 2 roast chicken breasts, cubed
  • 2–3 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ avocado, mashed
  • 1 tablespoon each chopped fresh dill, parsley, basil,
  • chives (or any combination)
  • 1 scallion/green onion/spring onion
  • 1 stalk finely chopped celery
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon onion powder (optional)
  • ½ teaspoon mustard (optional)
  • Lettuce, collards, or kale for serving

How to prepare:

Whisk together the mayonnaise, oil, lemon juice, and herbs. Add the avocado, chopped scallions, and celery, then stir in the chicken.

Serve in lettuce cups or wrap in a collard or kale leaf with rib removed.

Preparation Example:


Arugula Apple Salad

(serves 2)

Ingredients:

  • 1 package arugula/rocket (or baby kale or spinach)
  • Juice of 1 lemon (3 tablespoons)
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 apple, sliced
  • 1 roast chicken breast, shredded

How to prepare:

In a small bowl, whisk lemon, honey, olive oil, and salt. Pour dressing over the arugula, add apple slices and chicken, then toss to combine.

Preparation Example:


Lamb Shawarma Salad

(serves 2)

Ingredients:

  • 12 ounces leftover roast lamb
  • 1 clove garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoons fresh rosemary, chopped (or ½ teaspoon dried)
  • ½ teaspoon salt
  • ½ head of lettuce
  • ½ red onion, sliced

Tzatziki dressing:

  • 1 cucumber, grated
  • 1 avocado, mashed
  • ½ clove garlic, crushed
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons fresh dill, chopped
  • 1–2 tablespoons water (if needed)

How to prepare:

Combine the ingredients for the tzatziki dressing and set it aside. Thinly slice leftover roast lamb (this is even easier if the lamb is still slightly frozen).

Fry lamb in olive oil, garlic, rosemary, and salt until warmed through and slightly browned. Serve over salad leaves and sliced red onion, topped with tzatziki dressing.

Preparation Example:


Salmon Salad Wrap

(serves 1)

Ingredients:

  • 1 can salmon, drained
  • 1/4 or 1/2 avocado, mashed
  • 1 tablespoon mayonnaise
  • ½ scallion, white and green parts
  • Squeeze of lemon juice
  • 1 teaspoon olive oil
  • ½ stalk celery, chopped

How to prepare:

In a small bowl, combine the avocado, mayonnaise, scallion, lemon, and olive oil. Lightly mash the salmon and add to the dressing along with the chopped celery.

Mix to combine. Enjoy as-is, wrap in nori (seaweed) or a sturdy green leaf (collard, kale, lettuce), or use as a dip for sliced cucumber or celery sticks.

To use as a dip, omit the celery from the salmon mixture. If you prepare the salad in advance to take to work, omit the avocado.

Preparation Example:


Kale Salad

(serves 2–4)

Ingredients:

  • 1 bunch kale, rinsed
  • Juice of 1 lemon
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil

How to prepare:

Cut each kale leaf lengthwise to remove the tough rib, then stack the leaves and chop them into small ribbons. Transfer the kale to a large bowl and add the lemon juice.

Scrunch and release handfuls of kale to massage the juice into the leaves to soften them. Drizzle over the olive oil and add salt and garlic powder.

Mix to combine, then allow to sit for at least 15 minutes before serving.

Preparation Example:


Broccoli Salad with Apples and Cranberries

(serves 6)

Ingredients:

  • 4 cups fresh broccoli florets
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 3 organic apples
  • 1/4 cup red onion, chopped
  • 1 cup plain, low-fat yoghurt with probiotic bacteria
  • 2 Tbsp Dijon style mustard
  • 1/4 cup honey

How to prepare:

Combine broccoli florets, dried cranberries, sunflower seeds, chopped apples, and chopped onion in a large serving bowl.

Blend yogurt, mustard, and honey in a small bowl. Add dressing to the salad and toss. Chill before serving.

Preparation Example:


Chicken and Apple Salad

(serves 4)

Ingredients:

  • 3 cups cooked chicken, diced
  • 1 cup grapes, halved
  • 1/2 cup celery, diced
  • 3 tbsp red onion, finely chopped
  • 1/2 cup organic apples, diced
  • 6 tbsp extra light mayonnaise
  • 2 tsp lemon juice
  • Salt and pepper, to taste
  • Lettuce leaves

How to prepare:

Combine the first five ingredients in a large bowl.

In a small bowl, combine mayonnaise, lemon juice, and salt and pepper. Stir into the chicken mixture.

Arrange lettuce leaves on serving plates and top with chicken salad.

Preparation Example:


Anti-Inflammatory Salmon Salad and Avocado

(serves 4)

Ingredients:

  • 2 large fillets (9 oz) salmon
  • 1 cup cucumber, diced
  • 2 red onions, sliced
  • 1 tbsp capers
  • 1 tablespoon fresh dill, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 tsp pepper, freshly ground
  • Pinch of salt
  • Avocado (optional)

How to prepare:

When salmon is cool, remove skin and bones. Break into chunks and add to a bowl.

Add cucumber, red onion, and capers. Toss.

Mix vinegar, olive oil, and dill in a small bowl and add pour-over salmon chunks. Toss again.

Add avocado.

Add salt and pepper to taste. Refrigerate for at least 30 minutes before serving.

Preparation Example:


Beet and Carrot Salad with Ginger

(serves 1)

Ingredients:

  • 1/2 cup raw beets, peeled and grated
  • 1/2 cup organic carrots, grated
  • 2 tbsp apple juice
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp fresh ginger, minced
  • 1/8 tsp sea salt

How to prepare:

Combine grated beets and carrots in a small bowl.

Mix apple juice, olive oil, ginger, and salt in a separate bowl and drizzle over the salad mixture.

Toss gently. Enjoy!

Preparation Example: