Can a salad full of “superfoods” boost your immunity? I have no idea, but I do know that this salad is pretty damn tasty, and that I felt pretty damn good after eating it. Steve Silberman’s magnificent article on placebos confirmed something that I’ve always suspected: believing that  something you ingest — be it food or pharmaceuticals — will be beneficial to your health usually IS beneficial to your health. Not always, of course, but frequently enough to make it real and measurable.

For years we’ve all heard about the  serious benefits of eating foods rich in antioxidants and omega 3 fatty acids. The biggest contenders in this group are those found in this salad: salmon (which I broiled with a pomegranate molasses glaze), wild blueberries, pomegranate arils, avocado, edamame, soft tofu, and a few chives. Dressing was just a drizzle of good fruity green olive oil (from Sicily) and a spoonful of vinegar brine from my pickled ginger, plenty of freshly ground black and green peppercorns, and matcha salt.

If you’re looking for a great first course to a special meal — or just any everyday meal for that matter — here you go. After the salmon is cooked, it can be assembled in less than five minutes.

And if you believe that this wonderful little quick salad is really good for you, it just might be.