Winter Everything Salad

If you are craving a healthy appetite, one that leaves you feeling full enough and so happy knowing that you have just fed your body with the most incredible amount of goodness then this Winter Everything Salad is it. I have made it 3 times now so far depending upon what I have had in my fridge and this one is the tastiest version so far…

It has oily salmon for brain development and a building a good heart and a variety of green vegetables for balancing alkalinity in the blood. The avocado is full of vitamin E and good oils that will help you burn fat and its the same deal with the seeds. There’s quinoa for carbs and more protein and I have toasted it to give it a nutty flavour which I love. The Japanese dressing is a Hemsley sister recipe that just works with so many salads so I’ve used it here too! The shallots and ginger will cleanse your blood and give it a real boost. Enjoy… just writing this makes me want to make it again, I might add some roasted butternut squash this time!

300g Hot Smoked Salmon (remove skin and flake flesh)
100g Quinoa
320ml Water
100g Kale (blanch for 30 seconds and refresh it in ice cold water)
100g of edamane
1/2 head of broccoli (cut into small florets)
2 spring onions, thinly sliced
10 radishes, thinly sliced (try with and without – I like the fire!)
1 Avacado peeled and chopped
1 tablespoon of black or white sesame seeds

For the Japanese salad dressing:

1 shallot, very finely chopped
3 cm piece of fresh ginger peeled and grated
6 Tbsp of rice wine vinegar
6 Tbsp soy sauce
6 tbsp sesame oil
Sea Salt and Black Pepper

Here’s how to make the nutty quinoa: Pop the quinoa in a dry frying pan and toast over a medium heat, keeping the quinoa moving the whole time, until it’s lightly golden and nutty. Move to a small pan and add a good pinch of salt and 320ml of water. Cover and bring to the boil and cook for 10 minutes/ Remove from the heat and, keeping the lid on, let the quinoa steam for 5 minutes to soak up the remaining liquid and get fluffy.