Serves: 2
Ingredients:
- 200g salmon fillet, skin removed
- 1 tbsp ginger, finely grated
- 1-2 garlic cloves, crushed
- 1 cup cooked quinoa (keep warm)
- 2 tbsp flaxseeds
- ½ cup avocado, cubed
- ¼ cup carrot, julienned
- ¼ cup zucchini, julienned
- 1 spring onion, finely chopped
- 1-2 tbsp pomegranate arils
- 1-2 tbsp toasted walnuts and cashews or macadamias, roughly chopped
- 1 handful baby spinach
- 1-2 tbsp feta, crumbled
- 2-4 tbsp. extra virgin olive oil
- Sea salt and pepper, seasoning
- 2-4 tbsp Parley or coriander, chopped, serving
Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- ½ tbsp tamari soy sauce
Method:
- In a frying pan on medium heat, sauté the salmon with ginger, garlic, extra virgin olive oil, sea salt, and pepper. Cook for 3-5 minutes per side.
- In a bowl, mix all the salad and dressing ingredients, gently folding them together.
- Serve the salad with the salmon either folded through or whole on top. Drizzle with extra virgin olive oil and sprinkle with herbs.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
