This salad contains so many amazing ingredients, like oily fish, a variety of tasty green vegetables and avocado. Protein, carbs, fat and full of vitamin E! It’s also great to take to work for lunch in Tupperware or for a quick healthy light dinner for when you get home! Bon apetite! ;)x
Serves 4 Ingredients: 100g quinoa 100g kale, blanched for 30secs 100g frozen peas, cooked. 1/2 a head of broccoli cut into small florets 1 avocado, peeled, de-stoned and chopped 2 spring onions, thinly sliced 10 radishes, thinly sliced 300g perfectly cooked or hot-smoked salmon, skin removed and flesh flaked 1 tbsp. toasted sesame seeds For the dressing: Juice of 1 lemon 6 tbsp. olive oil 2 tbsp. balsamic oil 2 tbsp. sesame oil (optional) salt and pepper Method: Put the quinoa in a dry frying pan and toast over a medium heat, keeping it moving until it's lightly golden and nutty. Transfer it to a small pan and add a good pinch of salt and 320ml of water. Cover, bring to the boil and cook for 10 minutes. Remove from the heat and, keeping the lid on, let the quinoa steam for 5 minutes to soak up the remaining liquid and get fluffy. To make the dressing, place all the ingredients in a clean jam jar and season with salt and pepper. Screw the lid on tightly and shake it like crazy. Cook the kale for about a minute, drain and then dry on kitchen paper. Then roughly chop. Place the kale in a large salad bowl with the peas, broccoli, avocado, spring onions, radishes and cooked quinoa. Dress with two-thirds of the salad dressing. Give it a swift mix so as not to let the avocado break up too much, then divide between four plates. Top with salmon and the remaining dressing. Finish with the toasted sesame seeds.