Salmon & Fennel Casserole

Happy almost weekend! 🙂 Recipe of the day is Salmon & Fennel Casserole – very aromatic and simple dish, ready in just a few minutes!

Salmon & Fennel Casserole

So I’ve got this old recipe book at home, I think it’s actually one of the first ones I bought, and I love the recipes in it. I don’t use it quite often but there are a few dishes that I’ve been making through the years which I really enjoy. This Salmon & Fennel Casserole is one of them. I don’t follow the recipe completely, I’ve changed a few things, but I copied the main idea. 🙂

Salmon & Fennel Casserole

It’s incredible what amazing recipes are out there, precisely in my old cook books. I haven’t got that many but the ones I’ve got are super cool with lots of delicious recipes. And to be honest I haven’t even tested half of them. But now I’m on a mission to revise these books and test some recipes I fancy. Hopefully they turn out good so I can share them here with you. 🙂

Salmon & Fennel Casserole

OK, the kids don’t like this though, I admit. I usually bake their salmon parcels separately with just a few mild spices. I’ve never expected them to like this recipe anyway. It’s a recipe for ‘grown-ups’. Why? Because of the strong and super aromatic flavours of dill, grainy mustard and fennel. The salmon is baked in this creamy mixture and then a few more goodies are added to the casserole – some boiled eggs and pastry squares. These last two ingredients really complete the meal and make it so much tastier.

Salmon & Fennel Casserole

Here’s how to make the Salmon & Fennel Casserole

Salmon & Fennel Casserole

Salmon & Fennel Casserole

Ingredients

  • 600-700g salmon fillet, cut into big chunks
  • 2 fennel bulbs, sliced
  • 4 boiled eggs, sliced
  • 150g filo pastry
  • 2tbsp whole grain mustard
  • 150ml double cream
  • 2tbsp fresh dill, chopped
  • salt and pepper
  • olive oil

Instructions

  1. Preheat the oven to 200°C.
  2. Place the sliced fennel bulbs on a baking tray, drizzle with olive oil and season with salt.
  3. Bake in the oven for about 15 minutes.
  4. In a bowl, combine the mustard, double cream and dill. Pour over the fennel.
  5. Arrange the salmon chunks and put back in the oven for about 20 minutes.
  6. To make the filo pastry parcels, simply cut them into small squares and bake for about 7-8 minutes.
  7. Arrange the halved boiled eggs and the pastry parcels in the casserole and serve.
  8. Enjoy!
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Salmon & Fennel Casserole

I hope you guys like this recipe and try it at home. Make sure to stay tuned for more quick, easy & tasty recipes coming soon. To do that, simply subscribe so you won’t miss a recipe! xx

Stuffed Jalapeño Peppers

Happy Tuesday guys! Today’s recipe is Stuffed Jalapeño Peppers – spicy, tasty and a must for your party!

Stuffed Jalapeno Peppers

I absolutely love these green hot peppers! Unfortunately, they are really hard to find fresh here in the UK. So you can understand my excitement when I found these spicy beauties in one of my local shops – all fresh, dark green and just waiting to be picked up. 🙂 This is what I did. I actually got quite a lot but used them all up. We had an absolute feast with these – added them (like lots of them!) on BBQ Pulled Pork Nachos(I really wanted to share the recipe with you but it was a very late Sunday night and we were just getting ready to watch a movie and all I wanted was to dive in this super yummy tray with nachos :-), but I promise I’ll share the recipe soon. 🙂 Ok, where was I..? Apart form using the jalapenos on almost everything I also made some stuffed ones which turned absolutely amazing. We all love jalapeno poppers but I wanted to try something a bit different that would be tasty and perfect for entertaining friends and family( the festive season is coming!).

Stuffed Jalapeno Peppers

I made salsa with tomatoes, peppers & avocado. The yellow peppers I used taste very different to the jalapeño so it worked fine (in case you’re wondering 🙂 ). Then I added some juicy shrimps that I simply sweated a bit with garlic. Of course, everything was finished up with some cheese. Pop it in the oven for a few minutes and enjoy!

Stuffed Jalapeno Peppers

A quick tip or two: To take some of the heat off of the peppers serve with sour cream. Also, take care when deseeding and cutting these hot beauties, meaning use gloves. I remember years ago, cutting kilos of them without using gloves. Not a good idea, I was on fire, literally, I even thought going to the hospital. Luckily my hands were on fire for a few hours only. People learn from their mistakes, right! 🙂

Stuffed Jalapeno Peppers

Here’s how to make these Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers

Ingredients

  • about 10 jalapenos, deseeded & cut in halves
  • about 20 shrimps, cooked for a few minutes with garlic
  • 1/2 yellow peppers, chopped
  • 1/2 tomato, chopped
  • 1/3 small onion, chopped
  • 1/2 avocado, chopped
  • 1 garlic clove, crushed
  • 1tbsp lemon juice
  • 100g mild Cheddar cheese, grated
  • salt and pepper

Instructions

  1. Preheat the oven to 200°C.
  2. Combine to tomato, pepper, onion, garlic & avocado, season with salt and pepper and add lemon juice. Mix well.
  3. Fill in the peppers with the salsa.
  4. Add a shrimp on each and everyone of them and top up with some grated cheese.
  5. Place in the oven for about 15 minutes.
  6. Serve with some sour cream.
  7. Enjoy!
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Stuffed Jalapeno Peppers

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Stuffed Jalapeno Peppers

Tuna Pasta Casserole

Happy Tuesday guys! Today’s recipe is Tuna Pasta Casserole – very simple and yet delicious dish!

Tuna Pasta Casserole

It uses a few basic ingredients which I’m sure most of you can find in the kitchen cupboard – tinned tuna, pasta, cheese. There’s also peppers & mushrooms and that’s pretty much it. I used whole wheat pasta, in case you wonder and topped the whole dish with some homemade buttery breadcrumbs with more cheese, of course. If wished, add some more Parmesan cheese when serving. Who wouldn’t like some extra cheese? I know I wouldn’t mind at all. 🙂

A quick tip – if you’d rather have an even creamier pasta dish go for double cream instead of the milk.

Tuna Pasta Casserole

I have seen the original recipe in one of my cooking books but I’ve changed a few things so it’s not a complete copycat. 🙂 It’s more like a version of it, my version. 🙂

This Pasta dish is just perfect as a dinner during the week. It literally takes minutes to cook, say about 20 in the oven and about 10 on the hob, so in roughly half an hour you’ve got rich, comforting and absolutely delicious Tuna Pasta Casserole.

Tuna Pasta Casserole

You might want to serve it with some extra greens to compensate the extra cheesy bit. I love having pasta with a side of fresh green salad with cherry tomato with a dash of extra virgin olive oil and seasoning. But this is me. My kids prefer steamed broccoli or green beans which I’m happy to make, of course. 🙂

Here’s how to make the Tuna Pasta Casserole

Tuna Pasta Casserole

Tuna Pasta Casserole

Ingredients

  • 2 tins of tuna, drained
  • 1 garlic clove, crushed
  • 5-6 chestnut mushrooms, sliced
  • 1 green pepper, chopped
  • 200g whole wheat pasta, cooked
  • 200g mild Cheddar
  • 200ml milk
  • 3-4tbsp golden breadcrumbs
  • salt and pepper
  • a handful of fresh parsley, chopped
  • olive oil
  • Parmesan cheese for serving

Instructions

  1. Preheat the oven to 200°C.
  2. Heat a casserole with some olive oil and gently sweat the garlic, pepper & mushrooms for 5 minutes.
  3. Pour in the milk and add the tuna, pasta and cheese for another 5 minutes. Season with salt and pepper.
  4. Remove from the hob, sprinkle fresh parsley, top up with breadcrumbs and more cheese and cook in the oven for about 20 minutes.
  5. Enjoy!
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Tuna Pasta Casserole

I hope you guys like the recipe as much as we did. Stay tuned for more simple and very tasty meals that your family wold love coming very soon! I’m back to cooking Chicken Kiev with mash which I hope to put on the blog next week, if everything goes by plan. 🙂

Tuna Pasta Casserole

15 Simple & Tasty Pumpkin Recipes

Happy Sunday guys! Today’s post is about 15 Simple & Tasty Pumpkin Recipes.

I’m pretty sure I’ve got more than that but I’ve chosen the ones that my family and me truly enjoy and make often.

Roasted Pumpkin Hummus

Ok, so the first one is Roasted Pumpkin Hummus 

We really love hummus and this Pumpkin one is a tasty alternative of the regular hummus. Make sure to roast the pumpkin and garlic together. Flavour is amazing!

Pumpkin & Shrimp Soup

Pumpkin & Shrimp Soup

Pumpkin soup is perfect for the chilli days but why not spice things up a bit and add some shrimp? This Pumpkin & Shrimp Soup is simply delicious!

Pumpkin Galette

Pumpkin Galette

This Pumpkin Galette is definitely one of my popular recipes – buttery galette with Pumpkin, cheese & crunchy seeds – delish!

Pumpkin Soup

The Ultimate Pumpkin Soup

This is my favourite recipe for a Pumpkin Soup – simple, with just a few ingredients (and crispy bacon) and super tasty!

Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

This is the last recipe I posted but it’s definitely become one of our favorite heart-warming recipes – Pumpkin, Sausage & Chicken Casserole.

Spinach Pumpkin Cups

Spinach Pumpkin Cups

These pretty cups are perfect for snacking on the go – tasty, healthy & filling!

Pumpkin Cheesecake

Pumpkin Cheesecake

This is no-bake cheesecake with pumpkin & melted chocolate on top – seriously delicious and indulgent!

Pumpkin & Black Quinoa Salad

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

Another one of my favorite – Pumpkin & Black Quinoa Salad with Tahini Dressing. I could probably eat this salad every other day – perfect for a healthy lunch or a light dinner.

Pumpkin & Lentils Cheesy Bake

MeatlessMonday: Pumpkin & Lentils Cheesy Bake

For a meat free Pumpkin recipe, go for this easy cheesy bake – Pumpkin & Brown Lentils – delicious combination. 🙂

No-sugar Pumpkin Banana Cheesecake

No Sugar Pumpkin & Banana Honey Cheesecake

If you’re watching your waistline but still want to indulge into a sweet treat, this recipe is for you – No refined sugar Pumpkin & Banana Cheesecake Pots. And no-baking required!

Pumpkin & Camembert Cups

Meatless Monday: Pumpkin Camembert Cups

Pumpkin & Camembert? Why not! These lovely cups are cheesy, crunchy and yummy!

Succulent Pumpkin Pie

Succulent Pumpkin Pie

This Succulent Pumpkin Pie is a real treat – with dry fruit and lots of pumpkin spice!

Pumpkin & Spinach Terrine Bread

Meatless Monday: Pumpkin, Spinach & Cream Cheese Terrine Bread

A different version of Pumpkin Bread – this is what this recipe is. It’s not the simplest but it’s not that difficult either. I should probably retake the photo though! 🙂

Pumpkin Curry

Pumpkin & Chicken Curry

Another comforting & heartwarming recipe – Pumpkin Curry. With or without chicken the Pumpkin Curry is a must during Fall. 🙂

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin, Avocado & Feta Cheese Salad

Last one is this beautiful Fall Salad with Pumpkin, Avocado, Feta Cheese & Bulgur.

I hope you guys like these recipes and enjoy them as much as we do. Stay tuned for more yummy recipes coming very soon. xx

Succulent Cod Burger

Happy Sunday! Recipe of the day is Succulent Cod Burger – simple, tasty and so much better than the usual take away fish and chips!

Succulent Cod Burger

What a lovely weather we are having today! After a chilli and not so sunny week, finally some sunshine. Not that I’m outside enjoying it but I really love how light and sunny is in the house. And I’m just happy when the sun is shining, no matter in or outside. I only got one regret – why is the weekend always so short and not enough? Honestly, I need three days, at least. 🙂 I bet many of you would agree with me. 🙂

Succulent Cod Burger

Let’s focus on the recipe though..

Succulent Cod Burger

So about this Succulent Cod Burger, seriously, how could I haven’t made it before. It’s one of those simple recipes that you just discovered but seriously fallen in love with. Actually, the whole family did. What’s in there – cod fillets, which I gently cooked with some cornflour and herbs, melted Emmental cheese, mushy peas and tiny bit spicy mayo (for the adults only). I used brioche buns which were just perfect for this burger and added some more sweetness to it. To serve, I made some sweet potato fries, which we all love in our family. They are ridiculously simple to make – simply cut the sweet potato in chips, season and bake in the oven with some oil. You can even add Parmesan cheese or any other toppings you fancy. Seriously guys, the whole combination was just spot on.

Succulent Cod Burger

The fact that nothing was left proves that everyone really enjoyed it. I myself could easily had one more of these bad guys, unfortunately (or fortunately 🙂 ), there weren’t any left.

Succulent Cod Burger

Here’s how to make this Succulent Cod Burger

Succulent Cod Burger

Succulent Cod Burger

Ingredients

  • 4 small cod fillets
  • 100g cornflour
  • 1tbsp dry parsley
  • 1 egg, beaten
  • 4 brioche buns
  • 4tbsp spicy mayo
  • 8 Emmental slices
  • sunflower oil for frying
  • For the Mushy Peas:
  • 200g peas
  • 50g butter, melted
  • salt to taste

Instructions

  1. Heat a pan with some oil. Coat the cod fillets with egg and then with cornflour. Gently cook the fish for about 2-3 minutes on each side.
  2. To make the mushy peas - simply blitz all the ingredients together.
  3. Start building up the burgers - add a tbsp of spicy mayo on the bottom bun, add half of the cod fillet, 2 slices of the Emmental and melt it in the oven for 5 minutes. Finish off with 3-4 tbsp of the mushy peasy and the other half of the fish.
  4. Repeat with the rest of the burgers.
  5. Serve with some sweet potato chips.
  6. Enjoy!
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Succulent Cod Burger

I hope you guys really love this recipe as my family did. Stay tuned for more simple and tasty recipes coming very soon your way. xx

Succulent Cod Burger

Kale & Smoked Salmon Pasta

Happy Thursday guys! Today’s recipe is Kale & Smoked Salmon Pasta – comforting, simple and perfect for a busy weekday dinner!

Kale & Smoked Salmon Pasta

Before my daughter started reception I thought I’d have a few spare hour a day. But it turned out I’m actually busier than I was when she was at nursery. I only got one and a half hour when the little one is napping. Then I have to wake her up and go collect her sister. So, yes, no time really but I try to work with whatever I have. 🙂 This is why it’s essential to cook quick, easy but tasty food too, especially during the week when we’re rushing all the time. Not that the weekends are calmer. Both kids have activities on Saturday and Sunday, so yes, there’s always something. But at least during the weekend I can spend some more time in my tiny kitchen and test and create some yummy stuff. 🙂

Kale & Smoked Salmon Pasta

This Kale & Smoked Salmon Pasta is one of these quick, easy and tasty recipes. I even used the Roasted Kale & Feta Cheese Dip so it was even easier than I thought. All I had to do was to boil the pasta. The kids are not very fond of kale, but they thought this was just pesto and I didn’t bother to tell them that it actually was my kale dip that they didn’t really fancy. 🙂

Kale & Smoked Salmon Pasta

I should probably title this Leftover Pasta as it appears I’m using leftovers again – my Kale Dip and some Smoked Salmon but as you now know that let’s focus on the recipe..:-)

Here’s how to make the Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Ingredients

  • 250g pasta(your choice), cooked
  • 150g smoked salmon, shredded
  • 150g Roasted Kale & Feta Cheese Dip(recipe is on the blog)
  • 1tbsp olive oil
  • Parmesan cheese for serving

Instructions

  1. Drizzle the olive oil over the cooked pasta and mix well.
  2. Add the Roasted Kale & Feta Cheese Dip and mix thoroughly.
  3. Add the shredded smoked salmon, season with salt and pepper to taste and serve with some grated Parmesan cheese.
  4. Enjoy!
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Kale & Smoked Salmon Pasta

I hope you guys like this pasta recipe. Stay tuned for another recipe coming very soon your way. And yes, it’ll be quick, easy and very tasty, I promise. xx

Stuffed Mozzarella Salad

Happy Wednesday guys! Recipe of the day is Stuffed Mozzarella Salad – Summery, yummy and nutritious!

Stuffed Mozzarella Salad

It’s this time of the year when we are about to go on holiday and there’s so much stuff to organise. Plus, my daughter’s birthday party is just a day before we go, so that’s need to be planned too. Well, actually, I’m glad to say, most of the stuff is already taken care of. I just need to prepare some sandwiches and nibbles. But it’s been a hectic few weeks, really. And I had no idea it was so hard to get hold of a face painter and book a bouncy castle. Phewww. 🙂

Stuffed Mozzarella Salad

Back to my recipe now…Mozzarella cheese is so versatile and is a must in my Summery salad recipes. I simply love it, the flavour is mild so it works amazing with veggies and fruit too. And yes, this is a stuffed mozzarella ball. 🙂 I used my fingers to shape the mozzarella cheese and made a small well where I put some goodies.

Stuffed Mozzarella Salad

So I had this beautiful quinoa salad and I really wanted to spice things up, meaning make something different this time. 🙂 I opened the fridge, saw the mozzarella cheese and a bowl with my homemade pesto and this is how the idea actually came to me. Why not stuff the mozzarella with the quinoa salad and use the pesto? Why not, indeed? 🙂 I also added some steamed green beans. It all worked amazing. Not only the salad was super tasty but it was quite filling too. It can easily pass as a light main meal, especially in the Summer (well, probably depends how hungry you are). 🙂

Stuffed Mozzarella Salad

Here’s how to make the Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Ingredients

  • 1 Mozzarella ball
  • 100g quinoa, cooked
  • 100g green beans, steamed
  • 50g peas, tinned
  • 50g corn, tinned
  • 100g tuna, tinned
  • 1tbsp olive oil
  • 1tsp lemon juice
  • salt to taste
  • 1tbsp balsamic vinegar
  • For the homemade pesto:
  • 50 basil
  • 2tbsp olive oil
  • 2tbsp pine nuts
  • 2tbsp Parmesan, grated
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, mix the quinoa, tuna, peas and corn. Add some olive oil, lemon juice and salt.
  2. Using your fingers make a small well in the Mozzarella ball and fill it with the quinoa salad.
  3. To make the pesto, simply blitz all the ingredients together. Add on top of the salad.
  4. Arrange the steamed green beans around the Mozzarella ball.
  5. Drizzle some balsamic vinegar on top and serve.
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Stuffed Mozzarella Salad

I hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. xx

Leftover Lentil Wraps

Happy Tuesday guys! Recipe of the day is Leftover Lentil Wraps – simple and healthy wraps with peas, corn, tuna and red onion, there’s no way not to love these delicious and simple wraps!

Leftover Lentil Wraps

Apart from the lentils, there’s some peas, corn and tuna. Also, I’ve added some smoky harissa on mine but left the kids’ ones. And as the title says these wraps are actually made from leftovers, lentil soup leftovers in particular. What a great way to use up this soup! 🙂 To be honest, I haven’t tried wraps with lentils so far but they’re simply delicious. Kids really enjoyed them too, well more in a bowl, than in a wrap but that has to do with their age and ability to actually eat a wrap. 🙂

Leftover Lentil Wraps

When I say I used up a lentil soup I mean I drained carefully the lentils and other veggies that were in the soup. It’s really important to drain them well, otherwise the wraps will get soggy and not so yummy. 🙂 I usually add some carrots and celery to the lentil soup so that was a bonus.

Leftover Lentil Soup

The whole mixture is quite tasty and can easily go for a healthy tuna salad as well. For that purpose, I added some chopped red onion. Tuna and red onion taste amazing, don’t you think? :-)The mixture is perfect to store it in the fridge for a few days. No matter how you decide to have it – lentil wrap or just a bowl, it is super tasty and nutritious and not to mention how simple to make. 🙂 So next time when you make a lentil soup, save some and try these beauties. 🙂

Here’s how to make the Leftover Lentil Wraps

Leftover Lentil Wraps

Leftover Lentil Wraps

Ingredients

  • 200g brown lentils, cooked (I used up my lentil soup leftovers)
  • 100g peas, tinned
  • 100g sweetcorn, tinned
  • 150g tuna, tinned
  • 1/2 red onion, chopped
  • 2-3 flour tortilla wraps
  • smoky harissa for serving, if wished

Instructions

  1. In a bowl, combine all the ingredients and mix well. If necessary add more seasoning.
  2. Arrange on the flour tortillas and wrap them up.
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Leftover Lentil Wraps

I hope you enjoy this recipe. Some more quick, easy and tasty recipes are coming very soon. xx

Grilled Asparagus Bulgur Salad

Happy Wednesday guys! Today’s recipe is Grilled Asparagus Bulgur Salad – loaded with tuna, sun-dried tomatoes, red onions and quail eggs, amazingly delicious and nutritious! 🙂

Grilled Asparagus Bulgur Salad

Can you believe the weather today? I’m sitting here typing with the lights on in the middle of the day, this is how dark it is. The rain’s been on and off all day. But this salad kind of makes me think of sunny days (hopefully coming soon).

It is so light and freshly tasting but at the same time quite filling. Perfect for a healthy and tasty lunch or dinner. It is packed with goodies – sun-dried tomatoes, red onions, quail eggs and tuna. And of course, there’s bulgur and grilled asparagus. I use bulgur quite often in my recipes but haven’t tried adding asparagus to salads yet. I usually just grill them as snack on them as they are.

But this Grilled Asparagus Bulgur Salad is a whole different story. 🙂 It is very simple to make so you can make a bigger batch and store in the fridge for a few days to cover your lunch or dinner on busy days.

Grilled Asparagus Bulgur Salad

The dressing is simple too – olive oil, lemon juice and salt. All you have to do is to mix it all up and you’ve got this beautiful and healthy salad.

Here’s what you need to make the Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Ingredients

  • 10 asparagus, grilled and cut in pieces
  • 100g bulgur, cooked
  • 5-6 sun-dried tomatoes
  • 1/2 red onion, sliced
  • 100g tinned tuna
  • 5-6 quail eggs, sliced
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, combine the salad ingredients apart from the quail eggs. Add the dressing ingredients and mix well.
  2. Arrange the quail egg pieces and serve.
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I try to use seasonal veggies and fruit as much as I can, though, I believe asparagus season starts in June. Anyway, it’s almost June (can you believe it). 🙂 Oops, just checked online and it is indeed in season. Apparently, asparagus season starts from the end of April till June.

My point was, seasonal produce is much tastier and cheaper too, in most cases. Unfortunately, it seems there’s not great variety here, and lots of the fruit and veg are imported. But as I said, I try to choose local and seasonal produce whenever I can and it does make a difference. 🙂

Grilled Asparagus Bulgur Salad

I really hope you enjoy this recipe. Stay tuned for more tasty and simple recipes coming soon. xx

Meanwhile why not check some more bulgur wheat recipes here:

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Halloumi Bulgur Salad

Simple Chicken Satay

Black Olive & Tomato Bulgur Mint Salad

Pumpkin, Avocado & Feta Cheese Salad

Smoked Salmon Kale Salad

Happy Thursday all! The recipe of the day is Smoked Salmon Kale Salad – super rich, with lots of yummy ingredients this salad will full you up! It’s more like a main dish really! 🙂

Smoked Salmon Kale Salad

This Smoked Salmon Kale Salad is packed with so many ingredients – apples, carrots, sun-dried tomatoes, avocado and even walnuts! So lots of vitamins and nutrients to fuel your body.

You might think there’s way too much stuff on this salad (well, you might be right 🙂 ) but it really tastes lovely. Salads like these are definitely a favourite of mine. You get to have various ingredients in one meal – fruit, veg, nuts and fish! 🙂 And it’s quite healthy too. I didn’t expect kale and smoked salmon to go well but I was wrong. It turned out to be a really delicious combination. Don’t forget to massage the kale though – just add a dash of olive oil  and massage o gently for a few minutes. 🙂 Otherwise it could be quite tough and not very edible. 🙂

Smoked Salmon Kale Salad

For the dressing I used tahini, lemon juice, olive oil and salt. I love the lemon tahini dressing but I’m aware it’s not everyone’s favourite so if you’d rather prefer, you can skip the tahini. It just gives more flavour and nuttiness to the salad but on the other side, skipping the tahini makes the salad tastes lighter.

Here’s what you need to make the Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Ingredients

  • 150g smoked salmon, shredded
  • 1/2 ripe avocado, sliced
  • 1/2 apple, roughly chopped
  • 4-5 sun-dried tomatoes
  • 1 carrot, chopped
  • 50g walnuts
  • 100g kale
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp tahini
  • 1tsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, gently massage the kale with a bit of olive oil for a few minutes.
  2. Start building up the salad - add the salmon, sliced avocado, apple and carrot.
  3. Arrange the sun-dried tomatoes and finally the walnuts.
  4. Whisk the dressing ingredients together and dress the salad.
  5. Serve with some oat cakes or crackers.
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If you’d rather make a bigger portion and keep it in the fridge for a few days make sure to live the salad dry. Don’t add the dressing as it’ll go soggy and not so appetizing. You can easily divide it in a few small containers and keep the dressing in a small pot/container. Thus you’ll have a tasty packed lunch. Don’t recommend keeping it more than two days though. Fresh is best! 🙂

Smoked Salmon Kale Salad