Main Dishes

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

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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