Salmon and crudités salad with coconut blossom

1
Ramona's Cuisine -

By
@ramonascuisine

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Method:
Blend

Ingredients

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

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

How to Make Salmon and crudités salad with coconut blossom

Step-by-Step

  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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