A heart-healthy salad, that is packed full of flavour! Great to make a little extra to meal prep for lunches for the following days.
Ingredients
Salad
2 salmon fillets skin removed
juice and zest of 1 lime
1/2 tsp Changing Habits Ginger Powder
1 & 1/2 tbsp coconut aminos or tamari
2 avocado cut into cubes
1 cup quinoa or rice cooked and cooled
2 tbsp spanish onion diced
1 & 1/2 cups cucumber chopped into cubes
1 cup cherry tomatoes cut into halves
Changing Habits Seaweed Salt to taste
cracked Changing Habits Pepper to taste
1 handful fresh mint leaves
Dressing
1 tbsp dijon mustard
1 tbsp honey
2 tsp sour cream
2 tbsp water
Directions
1
Remove skin from the Salmon and cut into cubes and place in bowl with the lime juice and zest, ginger powder and coconut aminos or tamari. Mix well.
2
Place in the fridge for 1+ hours, stirring occasionally.
3
Preheat oven to 180 degrees Celsius.
4
Place all of the salad ingredients (apart from the salmon) in a large bowl, season with salt and pepper and mix well.
5
Place the salmon on a lined baking tray and bake for 8 minutes. Remove and transfer into the bowl with the salad.
Dressing
6
Combine all dressing ingredients in a small bowl and mix well.
7
Split the salad between two bowls and drizzle with the dressing.
8
Enjoy!
Ingredients
Ingredients
Salad
2 salmon fillets skin removed
juice and zest of 1 lime
1/2 tsp Changing Habits Ginger Powder
1 & 1/2 tbsp coconut aminos or tamari
2 avocado cut into cubes
1 cup quinoa or rice cooked and cooled
2 tbsp spanish onion diced
1 & 1/2 cups cucumber chopped into cubes
1 cup cherry tomatoes cut into halves
Changing Habits Seaweed Salt to taste
cracked Changing Habits Pepper to taste
1 handful fresh mint leaves
Dressing
1 tbsp dijon mustard
1 tbsp honey
2 tsp sour cream
2 tbsp water
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