Superfood Salad with Smoked Salmon

and Lemon Chia Dressing

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low-carb
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Instructions

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1 Cook quinoa

Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. Transfer the cooked quinoa to a plate and refrigerate.

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2 Prep

Meanwhile, slice the cucumber in half and chop it into half-moons. Halve the cherry tomatoes. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon.

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3 Toast

On a lined baking tray, combine the sunflower seedspumpkin seedssoy sauce and sesame oil. Bake for 7 min or until starting to brown.

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4 Dressing

Meanwhile, add the Dijon mustardagaverice vinegarlemon juice, lemon zest, olive oil, chia seedssalt and a pinch of pepper to a large salad bowl. Whisk until fully combined - this is your dressing.

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5 Serve

Add the spinachcucumber, tomatoes and quinoa to the dressing. Toss. Flake the salmon over the salad. Garnish with the toasted seeds

Tips for fussy eaters

Remove the greens and serve with quinoa only.

Pro tip

Don't dress the salad too far in advance.

This salad is packed with 'superfoods', including high fibre quinoa and omega 3 rich salmon.

Cooking Time: 30 min

Cals 582 · Prot 38 · Carbs 56 · Fat 26

Dairy-Free

Ingredients

Number of people

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Salad

Hot smoked salmon 250 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Baby spinach 125 Grams

Dressing

Lemon 0.5 Piece
Dijon mustard 9 Grams
Agave syrup 10 ML
Rice vinegar 15 ML
Olive oil 4 Tbsp
Chia seeds 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Seeds

Sunflower seeds 20 Grams
Pumpkin seeds 20 Grams
Soy sauce 10 ML
Sesame oil 15 ML

This salad is packed with 'superfoods', including high fibre quinoa and omega 3 rich salmon.

Cooking Time: 30 min

Cals 582 · Prot 38 · Carbs 56 · Fat 26

Dairy-Free

Instructions

photo

1 Cook quinoa

Preheat the oven to 200°C/180°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. Transfer the cooked quinoa to a plate and refrigerate.

photo

2 Prep

Meanwhile, slice the cucumber in half and chop it into half-moons. Halve the cherry tomatoes. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon.

photo

3 Toast

On a lined baking tray, combine the sunflower seedspumpkin seedssoy sauce and sesame oil. Bake for 7 min or until starting to brown.

photo

4 Dressing

Meanwhile, add the Dijon mustardagaverice vinegarlemon juice, lemon zest, olive oil, chia seedssalt and a pinch of pepper to a large salad bowl. Whisk until fully combined - this is your dressing.

photo

5 Serve

Add the spinachcucumber, tomatoes and quinoa to the dressing. Toss. Flake the salmon over the salad. Garnish with the toasted seeds

Tips for fussy eaters

Remove the greens and serve with quinoa only.

Pro tip

Don't dress the salad too far in advance.

Ingredients

Number of people

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Salad

Hot smoked salmon 250 Grams
Cucumber 1 Piece
Cherry tomatoes 150 Grams
Baby spinach 125 Grams

Dressing

Lemon 0.5 Piece
Dijon mustard 9 Grams
Agave syrup 10 ML
Rice vinegar 15 ML
Olive oil 4 Tbsp
Chia seeds 30 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Seeds

Sunflower seeds 20 Grams
Pumpkin seeds 20 Grams
Soy sauce 10 ML
Sesame oil 15 ML
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