Get your dose of anti-inflammatory, brain-boosting omega-3 fats alongside plenty of antioxidants in this colourful salmon salad.

Makes one serve

Energy: 854kcal. (3574kJ)

Fat: 75% (74g)

Protein: 15% (32g)

Carbohydrate: 5% (12g net carbs)


Prep Time: 15 mins.

Cook Time: 10 mins.



40g avocado

40g Greek yoghurt

1 pinch lemon zest

1 clove garlic, crushed

1 pinch black pepper

1 pinch sea salt

30mL extra-virgin olive oil

20mL lemon juice

85g kale, spines removed and shredded

50g red cabbage, finely shredded

110g skinless salmon fillet

8 cherry tomatoes, halved

1 spring onion, sliced

10g pepitas

10g sunflower seeds

1 handfuls flat-leaf parsley



  • Start with the dressing. In a bullet blender, blitz the avocado (approx. ½ medium fruit) with the yoghurt (approx. 2 tb), lemon zest, garlic, sea salt, pepper, and one tablespoon of the olive oil. Alternatively, use a fork and just make sure everything is mashed well and mixed until smooth. Set aside.
  • Pour half the lemon juice (approx. 2 tsp) over the kale, and the remaining over the cabbage. Massage both with your hands to soften.
  • Over a medium heat, add the remaining olive oil (approx. 2 tsp) and cook your salmon for 5-6 minutes on each side, or until cooked through.
  • Build your salad by tossing the kale, cabbage, tomatoes, and spring onion; then transfer to your serving dish. Top with the salmon fillet, then sprinkle over the pepitas (approx. 1 tb), sunflower seeds (approx. 2 ½ tb) and parsley. Pour over dressing and enjoy.