Quinoa and Salmon Super Salad

Serves 4


1 tbsp of chopped sunflower seeds
1 tbsp of chopped pumpkin seeds
1 tbsp of black chai seeds
1 tbsp of white sesame seeds
2 tbsp of chopped almonds
1 bunch green shredded curly kale
Juice and finely grated zest of 1 lemon
2 tbsp of extra virgin olive oil
1 thinly sliced small red onion
1 zucchini, cut into long matchsticks
1 beetroot, cut into long match sticks
3 cups of cooked red quinoa
4 x 200g Salmon fillets, pin-boned
Coriander and mint leaves, to serve

Turmeric and lemongrass dressing ingredients: 

3cm (40g) chopped piece turmeric
2 chopped lemongrass stalks
1 chopped garlic clove
1/2 tsp of cayenne pepper
2 tbsp of extra virgin olive oil
Finely grated zest and juice of 1 lemon
1 tbsp of honey



  • Mix the seeds and nuts in a bowl and set aside until needed.
  • Place all the dressing ingredients into a small food processor and whisk until smooth, then season with salt.
  • Place the lemon juice, kale and 1tbsp of oil into a bowl and massage until the kale is soft.
  • Then add all the remaining ingredients apart from the salmon and oil, and then toss and divide among bowls.
  • Pat the salmon dry with a paper towel and season the skin. Heat the remaining oil in a non-stick pan over high heat.
  • Add the salmon, skin-side down and cook for 5 minutes or until the skin is crispy. Turn and then cook for 2 more minutes.
  • Add the salmon to the salad bowls and drizzle with the dressing. You can also scatter the coriander and mint over, then serve with the seeds and nuts mixture.