This week, I’ve ended up mostly eating Tiramisu Layer Cake for lunch. Oops. Please don’t judge me. In between getting 3 people dressed, finding lost socks, working, playing trains and singing the Postman Pat theme tune, thinking about my lunch seems to have gone astray. This whole non-diet but eating well is hard work when you’re juggling life.
Cake is the obvious answer right? Sadly, the size of my bottom thinks not. I need an antidote and sharpish. I’ve worked out that there’s a direct correlation between how colourful (read pretty) something looks and how interested I am in eating it. Move in pretty bowls of salad.
This one is simple but packs a punch in the pretties department. Not to mention the fact that is ram-jam full of super duper stuff.
Salmon – Brilliant brain food and full of Omega 3 for all round good health.
Spinach – Improves blood quality, packed with iron.
Cucumbers – Reduces cholesterol levels and contains loads of fibre.
Avocados – Make your skin and hair shiny, they also reduce your risk of stroke and heart disease.
Tomatoes – Full of anti-oxidents to keep us fighting fit.
But it’s the dressing that really makes this salad, sweet, nutty, punchy. I love this dressing on any salad that’s a bit ‘earthy’, it’s great on roasted vegetables too.
Layer it up, drizzle away and feel positively virtuous.
Salmon Salad with Lemon, Tahini Dressing
- 2 Salmon Fillets
- Juice and zest of a lemon
- 3 Tsp Honey
For the salad:
- 2 Handfuls of spinach
- 2 Handfuls of cherry tomatoes
- 2 Handfuls of chopped cucumber
- 1 Ripe avocado
For the dressing:
- 4 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Tahini
- 2 Tbsp Lemon juice
- 2 Tbsp Honey
- 1/2 Tsp Sea salt
- Mix your lemon zest and juice with the honey and brush over the salmon fillets.
- Bake for 15 - 20 minutes at 180C until cooked through.
- Allow to cool.
- Arrange your salad ingredients onto a bed of the spinach.
- Make the dressing by whisking all of the ingredients together. It can take a while as the tahini is a bit slow to incorporate, but it will get there. Add a teaspoon or two of water if it's all too gloopy.
- Pour over just before serving.
You could use leftover chicken instead of the salmon on this salad. It would also be delicious with some crusty bread.
Go on, spill it, what’s your favourite dirty lunch when you’re too busy with toddler tantrums or pressing play on Peppa Pig?