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‘Sushi’ salad.

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.


BEST FOR: Lunch or dinner

SERVES: 1 woman


    • 100g fresh salmon cuts or 1/2 can salmon in brine.
    • 2 to 3 zucchini/baby marrow
    • 5 cherry tomatoes
    • 1 lemon
    • 1 slice sprouted bread or buckwheat loaf
    • 1/4 avocado
    • 1 tsp olive oil
    • 1/2 sheet nori
    • Dill
    • Salt
    • 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.

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