Method
Step 1
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.
Step 2
Pour half the lemon juice (approx. 2 tsp) over the kale, and the remaining over the cabbage. Massage both with your hands to soften.
Step 3
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.
Step 4
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.