Salads

Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette

Ramona's Cuisine
May 07, 2019
56

This salad is an explosion of superb flavours containing raw vegetables and a beautiful vinaigrette made with coconut blossom syrup, umami salt, cider vinegar plus fresh herbs and homemade mayo. Refreshing and so delicious!

4
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 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 tbsp cider vinegar
1 tbsp homemade mayo
1/4 tsp umami Salt
pinch black pepper freshly ground
3 tbsp extra finely chopped parsley

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,...


See the full directions on my site
Nutritions

Calories
626

Sodium
1287mg
53% DV

Fat
27g
41% DV

Protein
51g
103% DV

Carbs
32g
11% DV

Fiber
9g
37% DV