So after all the cakes and bakes I’ve had over the last couple of weeks, this week i’m trying to be a bit healthy. I’m going on a wine road trip to France in a couple of weeks and would like to shed a couple of pounds before I have to dust off the bikini. Also I intend on eating ALL the cheese whilst I’m out there, people of France take note, and make extra! So i’m trying to squeeze a bit of healthy eating in before I go and this light and healthy salad is packed full of good stuff. With healthy fats from the oily fish and creamy avocado and vitamin and mineral packed crisp veggies this dish is a real health winner. There are quite a lot of ingredients but it’s still quick to make and the flavours are definitely worth it.
The inspiration for this dish comes from a page I pulled out of an old recipe calendar that came free with a Sainsbury’s magazine we had at work. It’s been hanging around my house with for a good while (along with a big pile of recipes I’d love to try) I’m glad I finally made it, it was yum.
Smoked Salmon and Avocado with a Crunchy Asian Salad
Prep time: 15 minutes
130g white cabbage, finely sliced
1 large carrot, coarsely grated
2 spring onions, trimmed and finely sliced
1 stick celery, finely sliced
1 cm ginger, peeled and grated
3 birdseye chillis, sliced (if you don’t like hot chilli use ½ a mild red chilli de seeded and finely chopped)
1 small handful coriander, chopped roughly
Juice and zest of 1 lime
½ tsp soft brown sugar
1 tbsp gluten free soy sauce
1 tbsp toasted sesame oil
1 ripe avocado, de stoned, peeled and sliced
120g smoked salmon, cut into strips
½ tsp sesame seeds, toasted
Some coriander leaves for garnish
Sea salt and freshly ground black pepper
In a large bowl add the cabbage, carrot, spring onion, celery, ginger, chilli and coriander. Mix until all the ingredients are combined.
In a small bowl or ramekin mix together the brown sugar, gluten free soy sauce, toasted sesame oil, lime zest and juice. Season to taste then pour half of the dressing over the salad in the large bowl. Mix well and set aside.
Get two serving board or plates and arrange the avocado and the smoked salmon in a pile on one half of each. Divide the crunchy salad between the two placing it on the other side to the salmon and avocado.
Drizzle the remaining dressing over the two plates, sprinkle both with the toasted seeds and garnish with fresh coriander leaves and enjoy!
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