Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette
This salad is an explosion of superb flavours containing raw vegetables and a beautiful vinaigrette made with coconut blossom syrup, umami salt, cider vinegar plus fresh herbs and homemade mayo. Refreshing and so delicious!
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!