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Salmon and Crudités Salad with Coconut Blossom Nectar and Umami Salt Vinaigrette
"This salmon and crudites salad is definitely my type of food. I could have this all day every day. It is a nice, healthy, refreshing, gluten free and low carbs. Feel very free, just like I do to juggle with the ingredients choosing between your favurite proteins, fish, chicken, turkey, or beef. A vegan version is absolutely easy to make by replacing the proteins with tofu, beans or mushrooms. This salad is an explosion of superb flavours containing raw vegetables and a beautiful vinaigrette made with coconut blossom syrup, umami salt, cider vinegar plus fresh herbs and homemade mayo. Refreshing and so delicious!"
NotesI always have a blend of quite a few types of seeds and nuts available.
Nice and handy. The mix I usually have is made of walnuts, chopped almonds, sunflower seeds pumpkin seeds and hemps.
I roast a couple of handfuls of those and store them in a jar. They never last for more than a few days as I sprinkle them on almost everything. A tablespoon or two go in every single dish including creamy soups or breakfasts.
Preparation Time15 min
- 426 g salmon 2 tins x 213g I used pink wild canned salmon
- 3 celery sticks organic
- 2 red onions organic
- 1/2 cabbage organic
- 100 g Swede
- 1 carrot medium
- 1 purple carrot
- 4-5 tbsp Parsley
- 4 tbsp mixed seeds * toasted
- Vinaigrette:2 tbsp oil I used walnut oil
Open the salmon tins and add to a large bowl. Keep the juices too.
Peel onions, wash all the vegetables and chop or cut as you wish and feel like. I diced, chopped, cut julienne and spiralised, so, get adventurous! Add all these to the fish. Give it all a good mix.
Prepare the vinaigrette by putting all the vinaigrette ingredients into a jar, including couple of spoonfuls of finely chopped parsley. Place the lead and give it a good energetic shake and a shimmer. Add this to the salad and mix again.
Sprinkle some toasted mixed nuts and seeds, a little more parsley and serve. Enjoy!