Hooray! The sun shines and our thoughts turn to #salad. Keep it interesting with this chicken, broccoli and sugar snap superfood salad bowl.
Driving to the shops the other day, I heard Chris Evans tell his Radio 2 audience that he had only recently understood the point of salads.
It made me chuckle but I knew what he meant. If the word ‘salad’ still conjures up images of a whole limp round lettuce leaf laying beside regimented slices of tomato and cucumber, possibly topped with a greyish boiled egg, it’s no wonder people would rather have cake.
To me, salads are a glorious cacophony of fresh flavours and colours, zipped up by whatever store cupboard extras I can lay my hands on.
And with the emphasis on raw food, the vitamin content practically glows at you from the bowl.
This inspiring salad is extra specially vibrant and virtuous, packed with fresh ingredients, many of which have been awarded ‘superfood’ status, including almonds, cashews, sunflower seeds, pomegranate seeds, broccoli and sugar snap peas. Dashed through with a soy and honey dressing, it’s definitely one to get even the doubters clamouring for the salad days.
This delicious salad combines salmon with vegetables, nuts and seeds to get as much healthy goodness as you can in a bowl.
SERVES 1 • Ready in 15 mins
10g (1/3oz) whole almonds
10g (1/3oz) cashews
10g (1/3oz) sunflower seeds
10g (1/3oz) pomegranate seeds
1 small salmon fillet (100g/3½ oz), skinless and boneless
2 tsp tamari (soy sauce)
½ tsp honey
¼ tsp ground ginger
5 florets (40g/1½ oz) of broccoli
Handful (40g/1½ oz) of sugar snap peas
50g (2oz) mixed salad leaves
1 fresh mint leaf, finely chopped (optional)
Small bunch (10g/ 1/3oz) of flat-leaf parsley, finely chopped (optional)
1 tomato, roughly chopped
1 spring (green) onion, chopped
- Place a small dry frying pan over a medium heat until toasty hot. Toss in the almonds, cashews and seeds. Dry fry for a few minutes, stirring frequently, until they release their aromas and start to brown. Remove from the pan and set aside.
- Cut the salmon in half lengthways and add to the still hot pan. Fry the salmon in its own oil for about 4 minutes each side, until just cooked through. Remove from the pan and set aside.
- Meanwhile, prepare the honey dressing for the salmon. In a shallow bowl, mix together the tamari, honey and ginger. As soon as the salmon is cool enough to handle roughly flake with your fingers into the dressing. Spoon the dressing over so that the salmon is fully covered. Leave to rest while you prepare the rest of the salad.
- Simmer the broccoli and sugar snap peas together for approximately 6 minutes until tender.
- Arrange the mixed leaves, herbs (if using), tomato and spring onions on a serving plate or bowl. Add the broccoli and sugar snaps. Arrange the salmon over the top and sprinkle on the nuts and seeds. Finally drizzle over any remaining dressing.