Crispy mixed salad with gravad (cured) salmon, fresh squash, creamy avocado cream, and crunchy almonds. It’s a salad that can be ready in just 15 minutes and can easily serve as a meal on its own.

Flip salmon, and grill until char marks appear and salmon is cooked through, 3 to 4 minutes. Transfer to a plate; let stand until cool enough to handle, about 5 minutes.

Step 2 Place salmon on foil-lined small rimmed baking sheet. Season with 1/2 teaspoon salt. Roast until opaque throughout, 13 to 16 minutes. Let rest 5 minutes, then flake into medium-size pieces.

Ingredients Method Step 1 Place the peas into a heatproof bowl and pour boiling water over them. Stand for 2 minutes, then drain and split the pea pods lengthwise. Step 2 Combine the vinegar ...

Ingredients: Makes 4 servings 1 ¾ tsp chili powder 8 drops stevia extract ½ cup olive oil ¼ cup walnuts 1 ¼ lbs salmon (5 oz, 5 oz, 5 oz, 5 oz portions) 6 cups kale 1 avocado 2 ½ tbsp dijon ...

To make the salad, cut the potatoes into 1/4- to 1/2-inch slices, set in a small pot and cover with two inches of cold water. Set over medium, medium-high heat and bring to simmer.

4 x 120g fillets salmon, skin off 120g smoked salmon Olive oil 1 bulb fennel, sliced on mandolin (fennel tops reserved) 1 orange, segmented 1 punnet baby watercress 50ml vinaigrette 1 recipe ...

Cucumber and Avocado Salad • 1 English cucumber, diced • 2 avocados, peeled, seeded and diced • 1/4 cup chives, chopped • Juice of a lemon • 1/2 tablespoon chili garlic crisp ...