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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