Salmon Superfood Salad
Get your dose of anti-inflammatory, brain-boosting omega-3 fats alongside plenty of antioxidants in this colourful salmon salad.
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.
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
Per serve:
Energy: 854kcal. (3574kJ)
Fat: 75% (74g)
Protein: 15% (32g)
Carbohydrate: 5% (12g net carbs)