As soon as the sun comes out I am bang on the summer salads, I honestly love nothing more than those long lunches in the sun and the balmy evenings that… haven’t quite arrived but I am praying are on their way!
This is a great one to throw together as part of a salad trio for a lunch or as a lighter supper, I’ve used salmon here but of course you can do without or swap it in for chicken, prawns, tofu etc…
2 salmon fillets, cooked and left to cool
2 large, firm cucumbers, spiralised
1 handful of sesame seeds, lightly roasted
2 handfuls of cashews, lightly roasted
1 handful of coriander, finely chopped (of course use a different herb if you don’t like coriander!)
1/2 red chilli, finely chopped (add more if you like lots of spice, but don’t over do it!)
2 spring onions, finely chopped
1 cos lettuce, finely chopped
2 handfuls of fine asparagus, sliced in half lengthways
3 limes, juiced
6 tbsp sesame oil
A pinch or two of Himalayan salt
1 tsp coconut oil
For the Salad
- Start by heating your oven at 180C and place the salmon in some tin foil and put in the oven for 10-15 minutes (depending on how well done you like your salmon) once cooked, leave on the side to cool.
- Wash and then spiralise the cucumbers. I would advise placing a tea towel in a bowl and spiralising straight into the bowl. Once finished, make sure you take out any middle-gunky bits of cucumber that may have sneaked in and then squeeze the noodles in the tea towel to remove any excess water.
- I then always cut the noodles a bit, it makes it easier to serve!
- Lightly roast the sesame seeds in a pan on a medium heat
- Lightly roast the cashews in a pan on a medium heat
- Slice the asparagus in half, lengthways then cook in a tablespoon of coconut oil on a medium-high heat for about 5 mins
- Finely chop the Cos lettuce and chilli
- Chop the coriander and spring onions
- Add everything to the bowl, keeping back some of the sesame seeds for serving, and toss with the dressing (below)
- Lastly, flake the salmon and place on top
For the Dressing
- Cut the limes in half and squeeze the juice into a small bowl
- Add the sesame oil and whisk
- Then add a pinch of salt (to your taste)