Salad Brain Exercise–Salmon and Purple Potatoes

by Min Merrell

Salad Brain is a creativity platform.

These exercises use the platter, rather than the typical deep salad bowl, as the canvas for creation and a means to illustrate the universal process of creative thinking and design. No matter the field, the steps of creativity are the same. Here we’re using salads because we all have some experience with salad, a low-stakes, easy medium for practicing everyday creativity. Plus, your installation will feed you beautifully and well, and shouldn’t we all be eating more salads anyway?


For an introduction to getting in touch with your salad brain, read Welcome to Salad Brain Creativity.


Leftover grilled salmon

Boiled purple potatoes


Red onion

Mustard Vinaigrette


Well, what’s the big deal with having some leftover salmon with some cold boiled potatoes.  Bam.  Those potatoes are purple!  Add peppery crunchy watercress and savory red onion slivers.  A tangy mustard vinaigrette pulls it all together. There may be a few leftover chilled asparagus pieces on there too.  See how much fun the turquoise-rimmed platter adds.  I like how the watercress adds looseness to the arrangement.


If you don’t have purple potatoes is no reason not to make the salad. What else? Can’t go wrong with capers and chunks of hard-cooked egg. Spinach.  More asparagus.  A sprinkling of green peas. If you have just a little salmon, it can definitely be the accent instead of the focal point of the salad. Suddenly I’m thinking about lima beans.  Tuna?

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