Serves 2
30 mins
Easy
Fresh and vibrant, this Thai salad with Salmon as the main protein source offers additional healthy fats, with the same crunchy, tangy, umami flavours.
Asian
Summer, Spring
Lunch, Dinner
1.
Mix the baby spinach and mixed mesclun salad together in a large bowl.
2.
Dice the capsicum, chilli, red onion and spring onion and add to the bowl. Add the bean sprouts and grated carrot.
3.
For the dressing: In a small bowl, squeeze the lime juice, mix with coconut aminos and olive oil. pour over the salad.
4.
Bunch all the mint together and thinly slice, then add to the salad bowl. Pick the dill leaves off the stem and add the dill to the salad as well.
5.
Dice the salmon steak into thick cubes. Add to a small fry pan on medium-high heat with olive oil. Cook for 2 minutes on one side, flip then turn the heat off and leave for another 2 minutes.
6.
Divide the salad into two plates (or containers) and add the salmon on top. Add sesame seeds to finish.
You can swap olive oil in the dressing for coconut oil if you want the coconut flavour. Olive oil does contain more antioxidants than coconut oil, but it's a nice addition to the flavour so if you like it, swap it.
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