SAL­MON CRUNCH

Fairlady - - COOKBOOK EXTRACT -

SAL­MON AND EDAMAME GREEN BOWL

Serves 1 This bowl il­lus­trates how sat­is­fy­ing a crunchy tex­ture can be. When you pair crunch with greens it can be as sat­is­fy­ing as a packet of crisps, but in­stead re­wards you and your body so much more. • 1 tsp black sesame seeds • 150g ten­der­stem broc­coli,

blanched • 250g edamame beans, shelled

and blanched • 4 spring onions, finely chopped • 150g smoked sal­mon

• 1 hand­ful sprouts • 1 av­o­cado, sliced FOR THE DRESS­ING • juice of ½ le­mon • ½ chilli, finely chopped (op­tional) • 1 tbsp tamari • 1 tsp honey • 1 tbsp olive oil • salt and pep­per 1. Place the sesame seeds, broc­coli, edamame, spring onion and sal­mon in a small salad bowl. 2. For the dress­ing: In a sep­a­rate bowl, add all the in­gre­di­ents for the dress­ing, mix well and sea­son to taste. Pour over the salad and toss. Top with the fresh sprouts and the av­o­cado, and serve.

3. This salad goes won­der­fully with brown rice: cook ½ cup as per packet in­struc­tions, cool and add to the salad and dress­ing.

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