Preparation: 10 minutes
Servings: 4
This salmon and avocado green salad makes a delicious lazy Sunday lunch or a light supper with some home-made bread. This is a perfect combination of roasted salmon and magical avocado, with peppery rocket and an earthy touch of edible flower petals. I feel a simple dressing of lemon juice and avocado oil cuts beautifully through the richness of the salmon, giving a fresh citrus zing to the salad. Toss a handful of sesame seeds over the top for a bit of texture.
Brain Food Note
Salmon and avocado are rich in omega-3 fatty acids, which are the brain-nourishing fats. Pairing these two wonderful foods with the powerful nutrient content of leafy greens will help clear your mind, sharpen your focus, and balance your mood.
You Will Need
2 cups baby rocket leaves
1 cup baby spinach leaves
1 avocado, sliced
1 smoked or roasted salmon fillet
1 tablespoon sesame seeds
1 tablespoon edible flower petals
juice of 1/2 lemon
drizzle of avocado oil (optional)
What To Do
Wash and dry the salad greens, either patting dry between two tea towels or using a salad spinner. Toss the rocket and spinach leaves together in a large bowl.
Add avocado pieces to the salad greens and break up cooked salmon into rough pieces to add to the salad. Squeeze lemon juice over the salad and toss gently.
Arrange the salad on a platter, drizzle over avocado oil if using it, and
scatter sesame seeds and flower petals over the top. Serve with home-made gluten-free bread or sourdough.
