I love eating like this. Healthy, a little bit special, but most of all delicious.


This plentiful salad is fantastic for a family dinner, let the kids pick things out, dip them in the dressing & go hunting for the pepitas! But it’s also fab for a casual al fresco gathering with friends; grab a glass of wine and watch the sun set. Or add some sides and it would be the perfect hero on Christmas day, without that bloated feeling afterwards!

 

I always get excited when asparagus hits the shelves and I was dying to use it in this dish. It epitomises spring and conjures up a carefree vibe. With the addition of this creamy avocado dressing, spiked with Macro Organic Apple Cider Vinegar, you have a crowd pleaser right here.

Thank you so much to Countdown for partnering with me to create this blog post. We make a conscious decision to shop at Countdown as it fits into our weekly budget and the fresh produce is always such great quality. We also love the dedicated health food isles and this is usually where I let the kids pick a “treat” to munch on while doing the weekly shop. We like to live a healthy lifestyle (90% of the time!) and Countdown helps us tick these boxes. I can’t wait to see what is on the horizon for this forward thinking supermarket!

Please do let me know if you try this delicious salad, I love seeing your pictures and messages.

Salmon & Quinoa Salad w/ Avocado, Coconut & Apple Cider Vinegar Dressing & All The Greens

Ingredients

  • 1 x Avocado
  • handful of coriander
  • 1/2 cup of coconut cream
  • 1 1/2 t Macro Organic Apple Cider Vinegar
  • pinch of salt
  • Grind of pepper
  • 1 lemon cut into quarters
  • 2 T pepitas pumpkin seeds
  • 1 cup Macro Quinoa
  • one bunch asparagus
  • 100 grams snow peas
  • handful edamame shelled
  • 1/2 bag rocket
  • parmesan - shaved for garnish
  • 200 grams smoked salmon – I used wood smoked
  • chicken stock for cooking quinoa OPTIONAL

Instructions

  1. Cook quinoa in water or chicken stock as per packet instructions
  2. Add all dressing ingredients into the blender and wiz. Add the juice from 1/4 lemon. Taste and adjust seasoning. Cover and put into the fridge while you prepare other elements
  3. Toast pepitas in a dry pan on a medium heat until toasted.
  4. Slice the asparagus spears in half lengthwise and grill on a griddle pan until cooked. Squeeze remaining lemon over the asparagus. If you don’t have a griddle pan just use a fry pan or BBQ. Set aside
  5. Blanch snow peas in boiling water for 30 seconds and immediately drain and put in a bowl of cold water. Drain and set aside
  6. cook edamame as per packet instructions
  7. To assemble
  8. Toss rocket & quinoa in a bowl to combine. Tip out onto your serving plate.
  9. Scatter over the asparagus, then snow peas, then edamame.
  10. Take your smoked salmon and flake off generous pieces and place onto the salad.
  11. Scatter over the pepitas and finally the shaved parmesan

  12. Place the dressing on the side and serve to those you love

Recipe Notes

*I garnished the dressing with coconut chips, optional