What to eat tonight

Superfood salad

Undo the damage you did at the weekend with this detox on a plate, Gizzi-style. Salmon, avocado, kale and quinoa: you’ll feel better just putting them in your basket

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Undo the damage you did at the weekend with this detox on a plate, Gizzi-style. Salmon, avocado, kale and quinoa: you’ll feel better just putting them in your basket

Posted

  • Serves 4
  • Preparation time 15 minutes
  • Cooking time 15 minutes
  • 100g quinoa
  • 320ml water
  • 100g kale, blanched for 30 seconds and refreshed in iced water
  • 100g fresh or frozen edamame beans
  • ½ head of broccoli, cut into small florets
  • 1 avocado, peeled, stoned and chopped
  • 2 spring onions, thinly sliced
  • 10 radishes, thinly sliced
  • 300g perfectly cooked or hot-smoked salmon, skin removed and flesh flaked
  • 1 tbsp toasted black and/or white sesame seeds
  • For the Japanese salad dressing:
  • 1 banana shallot, very finely chopped
  • 3cm piece of fresh root ginger, peeled and grated
  • 6 tbsp rice wine vinegar
  • 6 tbsp soy sauce
  • 6 tbsp sesame oil
  • Sea salt flakes and freshly ground black pepper
  1. 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. Transfer to a small saucepan and add a good pinch of salt and the water. Cover, bring to the boil and cook for 10 minutes. Remove from the heat and, keeping the lid on, let the quinoa steam for five minutes to soak up the remaining liquid and get fluffy.
  2. To make the dressing, place all the ingredients in a clean jam jar and season with salt and pepper. Screw the lid on tightly and shake it like crazy.
  3. Drain the kale and dry it on kitchen paper, then roughly chop. Place the kale in a large salad bowl along with the edamame beans, broccoli, avocado, spring onions, radishes and quinoa. Dress with two-thirds of the salad dressing, give a swift mix so as not to let the avocado break up too much, then plate up between four plates. Top with the salmon and the remaining dressing and finish with a scattering of the sesame seeds.

Gizzi Erskine, author of Gizzi's Healthy Appetite, will be speaking about how to make a career out of food on Saturday 5 September at London’s Southbank Centre. Book tickets here.

Recipe extracted from Gizzi's Healthy Appetite

Recipe extracted from Gizzi's Healthy Appetite

Gizzi's Healthy Appetite, by Gizzi Erskine (published by Mitchell Beazley)

Image credits: The Gaztronome Home Economists Sofia Johansson, Anna Jones, Emily Ezekiel, Kat Mead

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Salad
Avocado
Fish

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