This salad bowl is inspired by sushi, which I love, but unfortunately sushi mostly comes with the traditional refined white rice and very few vegetables, sometimes with several sugary sauces. This bowl incorporates some of the flavours found in sushi, but offers many more nutrients and flavours. I’ve replaced the rice with quinoa, which it’s higher in protein and I prefer its taste. The raw fish used in sashimi is quite hard to find, so I’ve used smoked salmon instead. There are so many textures and flavours in this rainbow salad, and it’s also packed full of protein and healthy fats to keep you going.
2 dessert spoons cooked quinoa (cook up a large batch following the instructions on the back of the packet, and then add it to your meals throughout the week)
20g edamame beans (these take 5 minutes to cook)
150g smoked salmon
1 spring onion, chopped
½ fresh red chilli, chopped
2 tsp toasted sesame oil
2 tsp tamari soy sauce (a gluten-free version of regular soy sauce)
1 tsp white sesame seeds
1.) First spiralise the carrot and cucumber- if you don’t have a spiraliser, use a julienne peeler to create vegetable “noodles”. (I definitely recommend getting a spiraliser, they are so much faster to use and make your meals so much more interesting!)
2.) Add the quinoa, avocado, edamame beans and smoked salmon to a bowl with the spiralised vegetables.
3.) Scatter the chopped spring onion and chilli on top, drizzle the oil and tamari over the salad and sprinkle the sesame seeds on top. Voila! Enjoy.