Green Quinoa Salad

Guys, this is a flavour bomb. It may be the best recipe I’ve ever made on the site. Ever.

This is perfect for pre- holiday detoxing or keep this recipe bookmarked for after the holiday season! Just whatever you do, you gotta try this out!
I’m not even joking right now I can’t believe how good this tastes – creamy avocado, crunchy edamame, nutty burnt cashews, cooling cucumber and quinoa to make it a full meal.

And, OMG don’t even get me started on the dressing. I can’t! it’s just SO GOOD!

Green Quinoa Salad vegan, gluten free, dairy free
Serves 2

This salad is the perfect combination of healthy and delicious. Filled with lots of green, clean ingredients and topped off with an Asian inspired dressing.

1/2 avocado, cut into small cubes
Chunk of cucumber, cut into small cubes
1/2 cup edamame (out of shell)
1 cup cooked quinoa (tutorial here)
Handful of cashews (peanuts can also be used here)
Tamari or soy sauce
Toasted sesame oil
Grated ginger
1/2 lemon, juice and a bit of zest
Pepper

optional: coriander, mint or other herbs

You first want to cook the quinoa (tutorial here).

Once quinoa is cooked, mix it with the cucumber, edamame and most of the avocado. Set aside.

Make the dressing by combining lemon juice, grated ginger, sesame, tamari and pepper. (Make sure to taste as you go.)

You can then toast the cashews on a dry skillet. Toast them around of a few minuted until slightly burned.

Add the dressing and half the cashews to the quinoa.

Serve immediately and top with remaining cashews and avocado.

If not serving straight away, leave the avocado and cashews out as the avocado will brown and cashews may become soggy.

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Salmon, Asparagus and Avocado Salad & 1st Blog Birthday!

Firstly, I don’t know if you can tell, but…

I GOT A NEW CAMERA!

Oh em gee. I am seriously (still) internally freaking out! It’s so gorgeous and literally so HD it makes me want to weep.

Just look at that quality. Weep worthy or what.

I can’t wait to improve my photography and make (and eat) lots more food! I think it’s the perfect time to get a new camera as my blog is turning one! Literally today! One year ago, I wrote my first post! I can’t believe how quickly time has flown and thank you all so much. This has honestly been one of the best decisions I’ve made and it really has changed my life for the better! I urge anyone that wants to start a blog to do so 🙂

Whether you’re a new reader just stopping by or you’ve followed my blog for a while – THANK YOU! Honestly, it means so much to me that people have been enjoying it by leaving comments and e-mails!
I can’t wait to see what the future holds but I will carry on blogging fo’ sho’!

Aaaanndddd… in other news, exam results are on Thursday. That’s in two. days. time.
ASDFGHJKL is how my brain is feeling about this.
But good luck to everyone out there! As long as you tried your best, you’ll have done the best you can!

Salmon, Asparagus and Avocado Salad dairy free, gluten free

This salad is perfect for a light lunch or you could serve it atop brown rice or another grain. You could also drizzle it with toasted sesame oil and sprinkle sesame seeds on top for more of an Asian vibe.Feel free to also poach salmon or trout, which is delicious, but has a less strong flavour.

Bunch of asparagus, cut diagonally
1/2 avocado, cubed
A few slices of smoked salmon (I used applewood and oak smoked)
Extra virgin olive oil
Apple cider vinegar
Lemon
Salt and pepper

Place the asparagus and boil in salted water until tender.

Once done, put straight into ice cold water to cool down and keep the colour vibrant.

Mix together the olive oil, vinegar, squeeze of lemon and salt and pepper to taste.
Once the dressing is done, stir the asparagus in it.

Just before serving, add the avocado and salmon on top.
Drizzle with a touch more olive oil and freshly ground pepper.