BEST FOR: Lunch or dinner
SERVES: 1 woman
- 100g fresh salmon cuts or 1/2 can salmon in brine.
- VEGETABLES / FRUIT:
- 2 to 3 zucchini/baby marrow
- 5 cherry tomatoes
- 1 lemon
- SMART CARBS
- 1 slice sprouted bread or buckwheat loaf
- HEALTHY FAT:
- 1/4 avocado
- 1 tsp olive oil
- HERBS, SPICES, AND EXTRAS:
- 1/2 sheet nori
- Black pepper
- Cutting board
- Sharp knife
- Bowl for mixing
- spiralizer or potato peeler
- Mash the avocado, a squeeze of lemon juice, a pinch of salt and pepper well, until fairly smooth.
- Spiralize the baby marrow (if you don’t have a spiralizer just use the potato peeler to cut thin strips and halve them lengthwise).
- Sprinkle a little salt over the baby marrow and set aside for a few minutes to draw out the excess water.
- Cut the cherry tomatoes in halves or quarters.
- Slice the nori into thin strips or break into uneven pieces (your choice).
- Squeeze excess water out of the baby marrow and add the avocado dressing. Stir around to coat the baby marrow well.
- Turn the baby marrow/ avocado mix onto a serving plate.
- Arrange the cherry tomatoes, salmon and nori on top.
- Serve with lemon wedges and ‘fingers’ of a slice of healthy bread. Garnish with lots of fresh dill.
Note: This is a delightful salad full of interesting, fresh flavours, lots of good fats, and brain food from the salmon. This dish is surprisingly cost-effective too, coming in at less than R20 a serving. Dried nori lasts a long time in storage and can be used for many salads and dishes.