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.
Ingredients:
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
Method:
- 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.
