The best salads pack in nutrients, flavour and crunch… who’s with me here? This Roast Salmon and Avocado Salad with Heritage Beetroot is one of my favourites that I make time and time again. The sugar free ginger dressing makes the whole dish sing. It’s also full of anti-inflammatory protection thanks to the fresh salmon and zingy dressing.
I made this healthy Salmon and Avocado Salad recipe for Bare Biology because Mel and the team have the best knowledge when it comes to healthy omega3s. If you’re looking for a high strength good quality fish oil that doesn’t taste fishy and has the highest level of EPA (that’s the anti inflammatory part) then i’d definitely recommend their Lion Heart. I’ve been taking it for over 4 years now and it’s been instrumental in keeping my autoimmune condition in remission.
For an AIP version of this Roast Salmon and Avocado Salad, leave out the nuts. For Keto, don’t add the beetroot. I even grew the baby watercress… and I didn’t kill it! Good in the kitchen I am, green fingered not so much! But i’m a trier and i’m determined this year to grow my own. I even converted my old BBQ top into a tub for carrots! Are you into growing your own too? What do you like to plant and where do you get your seeds? I’m looking for some new organic varieties to try. Jo x
Roast Salmon and Avocado Salad with Sugar Free Ginger Dressing
Ingredients
- 1 salmon fillet (preferably wild)
- 1 tbsp extra virgin olive oil
- Pinch of salt and pepper
- 70 g beetroot
- 30 g baby watercress
- 1/2 medium avocado
- 4 radish
- 50 g sugar snap peas
- 20 g almonds
- 10 g pumpkin seeds
- 2 tbsp fresh chopped coriander
Dressing
- 1 tbsp toasted sesame oil
- 2 tbsp extra virgin olive oil
- 1 tbsp grated ginger
- 1/2 tsp Bare Biology Lion Heart (optional)
- 1 tbsp lemon juice
- Pinch of salt and pepper
Method
- Preheat the oven to 190C (fan assisted.)
- Season the salmon fillet with salt and pepper. Place the salmon fillet skin side up on a non stick baking tray. Drizzle with olive oil. Roast in the oven for around 25 minutes until cooked through and the skin is crisp.
- Meanwhile, wash the watercress. Drain and pat dry.
- Slice the avocado into wedges and toss in a little lemon juice to prevent browning. Finely slice the radish, beetroot and sugar snap peas.
- Place the almonds and pumpkin seeds on a baking tray and roast in the oven for about 6 minutes until golden. Remove from the oven and allow to cool.
- Place all the dressing ingredients in a small bowl and mix well.
- Break the salmon into chunks. Place in a bowl and toss with the watercress, beetroot, avocado, radish, sugar snap peas, almonds, pumpkin seeds, fresh coriander and dressing.
