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Scrumptious Salmon Salad & Strawberryana Smoothie

Stefani Shimomura-Sakamoto

"I created this recipe because I love to eat salmon. I decided to combine some of my other favorite foods to make a healthy lunch," says Stefani. "My recipe is served with half a cup of brown rice topped with furikake (seasoned seaweed). I enjoy drinking fruit smoothies, so I blended strawberries, bananas, milk, and some low-fat yogurt!" We’re providing both of Stefani's recipes, because her smoothie is a classic recipe that you can improvise on with different fruits as well as by adding wheat germ, flaxseed, or peanut butter.—Stefani Shimomura-Sakamoto, age 11, Hawaii

Makes 1 serving


1 tablespoon vegetable or olive oil

1 (4-ounce) salmon fillet

1 garlic clove, minced



1 cup organic spring greens

1/2 cup cooked brown rice

1 teaspoon furikake (seasoned seaweed)

For garnish:

Sliced pineapple, strawberries, seedless grapes, bananas, lychees, oranges, and apples


  1. In a large sauté pan over moderate heat, warm the vegetable or olive oil. Add the salmon and garlic, and cook until the salmon is golden brown, about 2 minutes. Flip the salmon and continue cooking until golden brown and just cooked through, about 4 more minutes. Season to taste with salt and pepper.
  2. Arrange the spring greens on a plate and top with the salmon. Surround the salad with your favorite fruit or serve separately. Serve with a scoop of brown rice seasoned with furikake.

Strawberryana Smoothie

Makes 1 Serving


1 cup low-fat milk

1 cup low-fat plain or vanilla yogurt

1 cup frozen strawberries

1 frozen banana, peeled


In a blender, combine the milk, yogurt, strawberries, and banana. Blend until thoroughly combined.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.