Crunchy Summer salad – gluten free, grain free, dairy free, clean and paleo friendly.
It’s been under a week since Australia day and the “not-so-Australia-day” weather that forced many picnic and barbeque celebrations to be cancelled. Our plans for a barbie at Como pleasure grounds was swiftly changed to an under cover barbie at my friend Barb’s place out at Padstow.
Now that the sun is back and Summer has resumed in full swing I thought it appropriate to post a salad recipe. Full of flavour, texture and nutrients, this crunchy Summer salad is great as a main meal for lunch or dinner. It will keep you going thanks to the protein from the salmon and healthy fats from the avocado and olive oil. The toasted sunflower seeds and slivered almonds give it a lovely crunch.
No boring salads here thank you!
Even though I’ve used salmon here, you can replace it with chicken strips instead or even BBQ chicken. I’ve used organic baby spinach leaves from my local health food shop but feel free to use whatever lettuce mix you can find.
I’ve also introduced a little eaten vegetable known as a radish. I admit I have never eaten them before today but they’re not only a colourful addition to this salad but are a nutrient rich powerhouse. Start including them into your every day salads.
Time poor tip: If you don’t have enough time you can make some of the salad the day or morning prior to eating. Simply cook the salmon and place in fridge, toast the sunflower seeds and almond slivers and make the dressing in a screw top jar and place in fridge.
When you come home from work, all you need to do is chop up the vegies and salmon and then start assembling. I always get my salad dressings done before hand so I will be more inclined to eat a salad after a long day at work. You can use empty jam or vegemite jars. Just rinse out and start using.
Enjoy the rest of your weekend.
Love Tash x
Why this is so good for you
Salmon prevents and helps treat inflammation, helps prevent depression, maintains a healthy nervous system, increases cardiovascular health and reduces the risk of macular degeneration.
Avocados help prevent macular degeneration, help lower the risk of heart disease, aid in digestion, regulate blood sugar, lower blood cholesterol, improve skin tone and help reduce arthritic pain.
Spinach improves skin health, eases constipation, flushes toxins from the colon, builds strong bones, improves eyesight, protects against breast cancer, reduces the risk of ovarian cancer and protects your brain function from premature aging.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, to reduce the formation of kidney stones and keep bowel movements regular.
Cucumbers are very hydrating, aid digestion, rid the body of toxins, control blood pressure and promote joint health.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, helps fight asthma, regulates blood sugar levels in diabetes and lowers the risk of most types of cancer.
Radishes help purify your blood, are a powerful detoxifier, help treat jaundice, aid digestion, ease constipation, heal the symptoms of piles, help treat various urinary conditions, protect the respiratory system from infections, help reduce blood pressure, relieve inflammation from fevers and keep your body hydrated.
Almonds fight inflammation, nourish the nervous system, provide good brain function, build strong teeth and bones, provide healthy fat which aids in weight loss, reduce the risk of heart disease and help protect against diabetes.
Sunflower seeds help prevent cancer, keep bones strong, help ease joint pain, gastric ulcers and skin eruptions, and help prevent heart attacks.
This salad serves 4.
- 1/3 cup extra virgin olive oil
- 2/3 cup balsamic vinegar
- 2 small cloves garlic, crushed
- 1 / 2 teaspoon freshly ground sea salt
- A few generous grinds of cracked black pepper
- 4 salmon fillets, skin off
- 120 grams baby spinach leaves (or mixed salad leaves)
- 2 avocados, halved and sliced
- 250 grams cherry tomatoes, halved
- 1/2 cup thinly sliced radishes
- 1 lebanese cucumber, sliced thinly
- 1/2 red onion, sliced into rings
- 1 / 2 cup sunflower seeds, pan toasted
- 1 / 2 cup slivered almonds, pan toasted
- 2 shallots, sliced
- Pan fry salmon fillets in a large frying pan on medium heat with some oil of choice. Chill.
- Slice salmon into strips.
- Assemble all vegetable ingredients together.
- Pour dressing over.
- Top with toasted sunflower seeds and slivered almonds.