Today’s recipe is from Mum of two Dyala Madani, who has already shared with us a few of her recipes before. Click here to view them. She blogs at Umamimami sharing yummy family recipes. This is a simple and nutritious,summer salad for a delicious weekday lunch treat.
1 Fillet/Portion Wild Salmon
12 oz. Steamed Green Beans
5 Cooked Beetroots, chopped into crescents
2 Cups Leafy Greens
1 Cup Walnuts
4 Heaped Tbsps. Sour Cream
5 Tbsps. Olive Oil
Sea Salt, to taste
Season Salmon with 1/2 Tsp. Ground Turmeric & 1/2 Tsp. Sea Salt. Cook on medium heat in some Coconut Oil until cooked through. Remove Skin & break up the Fish with your fingers.
Plate Leafy Greens as your base. Cover with Green Beans. Paint on Dressing. Top with Salmon, Beetroots and Walnuts as below. Enjoy.