Asian salmon salad

Serves 2

SUMMER calls for easy meals, so salads and smoothies will keep you nourished, energised and glowing.

The summer months offer a more varied fruit and vegetable selection, warmer weather and longer daylight hours.

Foods that naturally grow at this time of the year are high in antioxidants and may help to protect our skin from sun damage, as well as having a higher water content to help with hydration.

Examples of antioxidantrich foods are cherries and berries, the darker the better, while cucumber, tomatoes, lettuce and stone fruit have a higher water content, so feel lighter to digest. 2 cups baby spinach leaves

2 cups purple cabbage, chopped

1 cup red kale, chopped

1 cup cremini (brown button) mushrooms, diced cup carrots, sliced cup edamame beans (found in frozen vegetable section)

2 Tbsp black sesame seeds

2 boneless salmon fillets

2 Tbsp Cardini’s roasted Asian sesame

dressing (optional)

2 cups shredded iceberg lettuce 1 cucumber, cut into thin slices

1 cup purple cabbage, chopped

10 cherry tomatoes (use yellow and red),

halved

2 boneless salmon fillets (searun salmon

is richer and contains more good fats) 2 Tbsp black sesame seeds

1 Tbsp red wine vinegar 1 Tbsp olive oil lemon wedges, to serve

Miso marinade

2 tsp miso paste

1 tsp sesame oil

1 tsp honey

1 Tbsp hot water

1 tsp fresh grated ginger