This salad is a balanced meal because it's full of colourful vegetables, healthy fats, protein, and wholegrains — as well as flavor, Ludlam-Raine said.
Serves two.
Ingredients
- 2 salmon fillets
- 1 pack microwavable quinoa
- 2 handfuls salad leaves
- 1/4 cucumber, sliced
- 2 handfuls of tomatoes, halved
- 100 grams pitted olives
- 1/2 avocado, sliced
- juice of 1/2 lemon
- 1 small handful fresh basil, finely chopped
- 1 tablespoon extra virgin olive oil
Method
1. Place the salmon in an oven-proof dish and cook at 180°C/356°F for 12-15 minutes until cooked through.
2. Heat the quinoa in the microwave according to packet instructions.
3. Place the salad, tomatoes, cucumber, and olives in two bowls, and top with the quinoa, salmon, and avocado.
4. Combine the lemon juice, basil, and olive oil in a small dish or jug to make a dressing and drizzle over each salad.