Spring Salad Series #1

Sautéed Greens with crispy skin Salmon. 

Spring is all about spending time with family and friends on weekends, cooking and eating in the garden. It’s about frolicking amongst the freshly blossomed flowers and drinking rose in the sunshine. It’s also the perfect time to prep yourself for summer. By this we mean, starting to cook with lighter, fresher and more vibrant foods.

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How wonderful is spring?

We definitely love it so we thought what a better way of celebrating then introducing a new spring salad every week to share with you all. Salads make up about 2 to 3 of our meals everyday, so you know, we kind of know how to make a bloody good one. 

This recipe is a staple in our diet as we make it on a regular basis. Salmon is one of our favourite foods, and who doesn’t love green veggies?  Oh and cheese is also a winner.

Make this salad and enjoy it with your family outside in the sunshine. We would absolutely love to hear any feedback from you so please don’t be a stranger!

Ingredients 

*Try to opt for organic vegetables if possible. Spring is for detoxing the system so reducing your chemical intake is ideal. 

– 1 broccoli head (and stem)

– 2 handfuls of brussel sprouts

– 1 cup of frozen peas

– 1 leek

– 1 zucchini (ribbons)

– 1/2 an avocado

– 2 Atlantic Salmon fillets with the skin on

– 2 slices of cheddar cheese (optional)

– 1 table spoon of apple cider vinegar

– 1 Lemon

– 1-2 teaspoons of olive oil

– 1 teaspoon of coconut oil

– Pepper and salt to taste

Method

1. Thoroughly wash all vegetables before roughly chopping. Chop all vegetables except the zucchini as you will need to use a peeler to obtain the ‘ribbon effect’.

2. Once vegetables are prepared, heat your coconut oil in a wok and sauté the leek until slightly brown and tender. Meanwhile, squeeze half of your lemon onto the salmon with a pinch of salt and pepper.

3. Once leek is ready, add the remaining vegetables with a dash of water and apple cider vinegar (sauté for a maximum of five minutes as green vegetables should not be cooked for too long as they loose their nutritional value)

4. As your vegetables are cooking, heat up a another pan with some coconut oil for your salmon fillets. Salmon should take about 4 minutes each side depending on how you like it.

5. Once the fish and vegetables are cooked, distribute the greens onto two plates. Top with the salmon, avocado and the cheddar.

6. Finally, a dash of olive oil, some pepper, a tad of apple cider vinegar and parsley (if you have it) will top this dish off perfectly.

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3 thoughts on “Spring Salad Series #1

  1. HI Sarah and Melanie, This is such a deliciously brilliant recipe! So fresh, nutritious, GREEN, and scrumptious! And thank you for taking the time to educate your audience on cooking carefully and intentionally so as to maintain the nutritional value of the food. We have a lemon allergy in my house, so I was wondering if you had any handy suggestions for an alternative in recipes like this one? Thank you for all the help, the fantastic ideas and, essentially, for just doing SUCH A GOOD JOB 🙂

    1. Hi Seema, Thankyou so much! You are always trying our recipes and that means the absolute world to us! As for the lemon, to be honest you don’t really HAVE to include it – it’s more of an additional ‘garnish’ than anything. We personally love lemon as it adds a freshness and tangy-ness to the dish but due to your allergies you can definitely just leave it out! We hope you enjoy 🙂

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