Flaked salmon & quinoa summer salad
This is a perfect fresh, easy and light lunch to maximise on time spent outdoors enjoying the sunshine this summer. Full of healthy fats, fibre, protein and a colourful array of vegetables, it ticks all the right boxes and will keep you satisfied all afternoon. Leftovers are just as delicious the next day!
Servings: 6-8 people Time: 30 minutes + overnight
Ingredients
| Salad 2 small / 1 large salmon fillet 1/2 lemon, juice and zest 2 tbsp flaked almonds, toasted 200g quinoa 600ml good-quality vegetable stock (eg Kallo) 10 asparagus stalks 4 purple sprouting broccoli stalks 1/2 cucumber, cubed 2 celery sticks, chopped 1 bell pepper, cubed 1 avocado, cubed 2 spring onions, chopped large bunch mixed herbs (mint, basil, dill, coriander etc), chopped handful spinach or rocket |
Dressing 4 tbsp olive oil 1 tbsp apple cider vinegar 1 tbsp grainy mustard 1 tbsp lemon juice 1 garlic clove, crushed 1 tbsp capers |
Method
1. Preheat oven to 180C fan. Lightly brush salmon with olive oil, lemon juice & zest and season with salt and pepper. Wrap in foil to form a parcel and bake in the oven for ~12 minutes. Toast flaked almonds for the final 5 minutes of cooking time.
2. Mix all dressing ingredients together and set aside.
3. Meanwhile, rinse quinoa and add to a pan with the veg stock. Bring to boil and simmer for 10 minutes. Remove from heat and leave to rest with a lid on the pan for 10 minutes to finish steam cooking. Leave to cool.
4. Steam the asparagus and broccoli for 5-7 minutes until just tender with a bite. Rinse under cold water and chop in half.
5. Add all of the salad ingredients apart from the salmon to a large mixing bowl and stir through half of the dressing.
6.Assemble in a salad bowl, gently flake over the salmon, drizzle with remaining dressing and sprinkle the flaked almonds on top.
7. Enjoy and feel free to add other ingredients – it’s super flexible!
