By nutritional therapist Christine Bailey
This is a delicious protein packed salad full of beneficial omega-3 anti-inflammatory fats. Using walnut oil in the dressing is an easy way to further boost your intake of these healthy fats. This creamy dressing is equally delicious drizzle over any cooked fish or seafood.
1 tbsp olive oil
2 boneless salmon fillets, about 120g each, skin on
For the dressing:
2 tbsp walnut oil
1 tbsp olive oil
2 tbsp capers
Juice of ½ lemon
Zest of 1 lemon
1 tsp dijon mustard
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
For the salad:
4-6 new potatoes, halved if large
60g French beans
⅓ cucumber, cut into ribbons
30g black olives, pitted
Handful of watercress or rocket leaves
Little gem lettuce, chopped
1 hard-boiled egg, cut into quarters
10 cherry tomatoes, halved
Place the new potatoes into boiling salted water and cook for 5-8 minutes until just tender. A couple of minutes before the end of cooking add the green beans and cook. Drain well.
Generously season the salmon fillets with salt and pepper. Heat a little olive oil in a frying pan. Once hot add the salmon skin side down and cook for 3 minutes. Flip over and cook for a further 2-3 minutes until cooked through. Transfer to a plate to cool then flake into large pieces.
Toss the salad ingredients together and top with the egg and salmon.
Whisk all the ingredients for the dressing together. Season to taste. Drizzle over the salad just before serving.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.