Lisa Turner is a food writer, intuitive eating coach, and owner of InspiredEating.com in Boulder, Colorado. She has more than 20 years of experience in writing about clean, nourishing foods and coaching people toward healthier eating habits.
Deep-colored chard and good-fat almonds fight inflammation—tastily. For a spicier version of this easy dish, substitute escarole for the chard and add crushed red pepper flakes (chile peppers are also anti-inflammatory). Serve alongside steamed salmon.
Sardines contain the same inflammation-taming fats as salmon but are less expensive. Pairing sardines with tuna tones down their concentrated flavor; adjust the ratio if you like a pronounced taste. For a tuna-melt twist, spread this salad on sliced whole-grain bread, sprinkle with chopped tomatoes, and broil until hot.