Salmon and crudités salad with coconut blossom

Ramona's Cuisine -


I always have a blend of quite a few types of seeds and nuts available.
Nice and handy. The mix I usually have is made of walnuts, chopped almonds, sunflower seeds pumpkin seeds and hemps.
I roast a couple of handfuls of those and store them in a jar. They never last for more than a few days as I sprinkle them on almost everything. A tablespoon or two go in every single dish including creamy soups or breakfasts.


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15 Min


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    426 g salmon 2 tins x 213g i used pink wild canned salmon
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    3 celery sticks organic
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    2 red onions organic
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    1/2 cabbage organic
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    100 g swede
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    1 carrot medium
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    1 purple carrot
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    4-5 tbsp parsley
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    4 tbsp mixed seeds * toasted

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    2 tbsp oil i used walnut oil
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    4 tbsp lemon juice
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    2 tbsp coconut blossom nectar
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    2-3 tbsp cider vinegar
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    1 tbsp homemade mayo *
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    1/4 tsp umami salt
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    1 pinch black pepper freshly ground
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    3 tbs extra finely chopped parsley

How to Make Salmon and crudités salad with coconut blossom


  1. Open the salmon tins and add to a large bowl. Keep the juices too.
  2. Peel onions, wash all the vegetables and chop or cut as you wish and feel like. I diced, chopped, cut julienne and spiralised, so, get adventurous! Add all these to the fish. Give it all a good mix.
  3. Prepare the vinaigrette by putting all the vinaigrette ingredients into a jar, including couple of spoonfuls of finely chopped parsley. Place the lead and give it a good energetic shake and a shimmer. Add this to the salad and mix again.
  4. Sprinkle some toasted mixed nuts and seeds, a little more parsley and serve. Enjoy!

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