I have the unfortunate ability to remember every meal that I’ve ever eaten.
It’s a curse really. I’m not sure how or when it all started (I blame genetics), but my brain is riddled with recipes. If I’ve ever dined with you, chances are I will remember what you ate too. Going back almost 7 years ago now, I had a version of this salad at a restaurant. It was so good.
For the base, I’m using salad leaves, tomatoes, chopped radishes, dried cranberries, pine nuts and pomegranate seeds plus salmon. This combination is just perfect.
And then for my latest find, fresh avocado hummus. You need 2 avocados, 4dcl chickpeas, canned, 1tsp cummin, 1 garlic clove, 3 tbsp. olive oil, 1 lime juice, salt and pepper. Just mix all ingredients together:)
For salad, mix all ingredients, cook salmon untill ready and serve on salad with hummus!
- mix of salad leaves
- chopped radishes
- dried cranberries
- pine nuts
- pomegranate seeds
- 2 avocados
- 4dcl chickpeas, canned
- 1tsp cummin
- 1 garlic clove
- 3 tbsp. olive oil
- 1 lime juice
- To make the hummus, add all of the ingredients to a blender and process until smooth. Season with salt and pepper to taste.
- To a large salad bowl add all salad ingredients and mix together
- Season salmon and cook until ready
- Taste the salad and season with salt and pepper if needed
- Right before serving add salmon on the top of the salad
- Serve with hummus on the side.
- Hummus is quite healthy since chick peas are low in calories and are a good source of protein and fibre. Olive oil is also one of the best oils you can use containing essential fatty acids and antioxidants. Making hummus at home is simple, far cheaper and allows you to control the ingredients.