800g of organic salmon

200g greens peas

1-2 bunches of asparagus

1 cucumber

2 handfuls of sunflower seeds

Small bunch of mint

Dressing:

1 bunch of basil leaves

1 clove garlic

2 tablespoons chopped shallot

Juice of 1 lemon

2 tablespoons apple cider vinegar

Pinch of salt

1/2 cup olive oil

Black pepper to taste

METHOD

Place the coconut cream in a saucepan, add the salmon and cook on a high simmer until salmon is cooked all the way through.

Steam the peas and asparagus for 5 mins, making sure they still have crunch. Drain and refresh with cold water. Peel (or spiralise) the cucumber lengthways, creating ribbons. Add to the asparagus and peas, along with the seeds and mint leaves.

Drain the salmon from the coconut milk and place on top of the salad.

For the dressing, add all ingredients to a blender and blend until smooth.

Taste and season if needed. Pour all over the salad.

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