Raw Superfood Salad with Salmon Sashimi January 14, 2019

This great raw salad recipe by Nadia Lim makes the perfect lunch to take to work – it’s so healthy and so tasty! This salad is packed full of the goodness of raw vegetables, high in antioxidants and fibre. You could make a big batch of this and leave it in the fridge to take a portion to work each day – just wait to add dressing right before you eat it. We sell High Country salmon which is super fresh – use it quickly for the sashimi or you could also use smoked salmon. Check out the original recipe here. 

SERVES: 4-6

Ingredients

  • carrots 2 large, shredded
  • beetroot 1 large, peeled and shredded
  • spring onions 2, thinly sliced
  • purple cabbage 1 cup finely shredded
  • shallot 1, finely diced
  • cherry tomatoes ½ punnet, halved
  • mint leaves ¼ cup, torn
  • coriander leaves (cilantro) ¼ cup chopped
  • alfalfa sprouts 2 handfuls
  • pumpkin and/or sunflower seeds small handful
  • salmon fillet 300-400g, remove the skin and pin bones, then slice thinly.

Dressing

  • fish sauce 1 ½ teaspoons
  • lemons juice of 2
  • sesame oil 1 ½ teaspoons
  • extra-virgin olive oil 2 tablespoons

METHOD

  1. Toss carrots, beetroot, spring onion, cabbage, shallot, tomatoes and herbs together in a large bowl.
  2. Whisk all dressing ingredients together and pour over the vegetables.
  3. Divide salad between bowls and top with alfafa sprouts, seeds and slices of salmon. Enjoy!

 

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