Super Healthy Rainbow Salad with Salmon

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I was really excited to share my blog with everyone today, I have received some amazing feedback from friends, family and beautiful strangers that loved reading my recipes, Its a total work in progress but am so glad everyone is enjoying it so far!

I had a bit of an unproductive day exercise wise today, unless you count walking my daughter Olivia around laps of the house as exercise! After the kids went to bed I put my runners on and hubby and I went for a run for an hour up and down the stairs near us.

I always want something super healthy after exercise so I whipped up this rainbow salad and packed it full of as many super foods as I could find in the house! It was a delicious meal and I’m feeling full and healthy now (as my husband sits next to me eating a bowl of ice cream!)

This is a great mid week salad – give it a try!

What you’ll need (this made enough for 2 and left overs for our lunches tomorrow, would easily feed 4)

1 cup cooked quinoa
1 red chilli
8 broccoli florets
1 handful of spinach
1/2 pomegranate
3 spring onions
1/2 beetroot
1/4 cup sliced almonds
Handful of cherry tomatoes
1 tin kidney beans
1/2 red capsicum

For the salmon

1 piece of salmon
1/4 cup black and white sesame seeds
1 tbsp chia seeds
squeeze lemon juice

For the Dressing

8 mint leaves
2 coriander spring
1/4 cup apple cider vinegar
2 tbsp flaxseed oil
Juice of 3 limes
1/2 clove garlic

How to

– Pre heat oven to 180 degrees C
– Lightly steam broccoli with chopped chilli
– Cover the salmon in sesame and chia seeds and squeeze lemon juice over the top, wrap in al foil and put in the oven for 15 minutes
– Chop cherry tomatoes, spring onions and capsicum, add to a salad bowl
– Wash and drain spinach and kidney beans and add to salad
– Grate beetroot and pull apart pomegranate and add to salad
– In a jar add chopped herbs, garlic, apple cider vinegar, flaxseed oil and lime juice and shake to mix together
– Toss salad together and top with almonds and dressing
– Serve with Salmon and enjoy!

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