This salmon and crudites salad is definitely my type of food. I could have this all day every day. It is a nice, healthy, refreshing, gluten free and low carbs.
Feel very free, just like I do to juggle with the ingredients choosing between your favurite proteins, fish, chicken, turkey, or beef. A vegan version is absolutely easy to make by replacing the proteins with tofu, beans or mushrooms.
The vegetables are also easy to juggle with, just add whatever the fridge has to offer. I have used organic white pointed also known as sweetheart cabbage in this recipe as it nice and sweet. Napa/Chinese, savoy or red cabbage or spring greens will be as good.
I am not sure how you feel but a refreshing, tasty and vibrant salad like this always makes me feel alive and reinvigorated. It gives me that boost of energy that I need for all the running I am doing on daily basis.
I chose this recipe out of similar ones I have made as it is exceptionally good. The pink wild salmon which I generally use and the vinaigrette is a superb combination. It gives such a flavoursome lift with that tangy, herby slightly sweetess given by the coconut blossom nectar…, oh, just divine!
I normally use honey in my vinaigrettes but for some time I alternate this with the coconut nectar which has that extra flavour.
Freshly baked salmon would also make a great choice here and I have used that in the past using leftover fish from the dinner the night before. As you know I am massively against food waste.
If you are the salad type of person and a lover of quick and healthy fast food, you might also enjoy this yummy beans salad , this salmon warm sald or even this beautiful and exotic quinoa, pineapple and walnut salad, all making a great choice.
Shall we get on with some chopping then? Here it comes this easy and super quick to make salmon salad recipe.
Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette
- 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
- 4-5 tbsp Parsley
- 4 tbsp mixed seeds * toasted
- 2 tbsp oil I used walnut oil
- 4 tbsp lemon juice
- 2 tbsp coconut blossom nectar
- 2-3 tbsp cider vinegar
- 1 tbsp homemade mayo *
- 1/4 tsp umami Salt
- 1 pinch black pepper freshly ground
- 3 tbs extra finely chopped parsley
- Open the salmon tins and add to a large bowl. Keep the juices too.
- Peel onions, wash all the vegetables and chop or cut as you wish and feel like. I diced, chopped, cut julienne and spiralised, so, get adventurous! Add all these to the fish. Give it all a good mix.
- Prepare the vinaigrette by putting all the vinaigrette ingredients into a jar, including couple of spoonfuls of finely chopped parsley. Place the lead and give it a good energetic shake and a shimmer. Add this to the salad and mix again.
- Sprinkle some toasted mixed nuts and seeds, a little more parsley and serve. Enjoy!
1/2 tsp mustard (I prefer a nice spicy one like English) but Dijon will do perfectly.
250 ml oil ( I like blending olive, walnut and avocado oils in equal parts (approx 80-85 ml each)
1 tbsp cider vinegar (wine vinegar will also do a great job) 1 tsp lemon (its juice)
1 pinch of sea salt
2. Add the 1/2 tsp of mustard and whisk more.
3. Start to gradually add the oil, in a super fine stream or little by little while continuously whisking. When half of the oil quantity (125ml) has been added, bring in the vinegar. Don’t worry if the consistency changes slightly as well as the paler colour.