Superfood Salad with Smoked Salmon

and Lemon Chia Dressing
This salad is packed with 'superfoods', including high fibre quinoa and omega 3 rich salmon.
Cals 582 · Prot 38 · Carbs 56 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
This salad is packed with 'superfoods', including high fibre quinoa and omega 3 rich salmon.
Cals 582 · Prot 38 · Carbs 56 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
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

Tips for fussy eaters

Remove the greens and serve with quinoa only.

Pro tip

Don't dress the salad too far in advance.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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