800g of organic salmon
200g greens peas
1-2 bunches of asparagus
2 handfuls of sunflower seeds
Small bunch of mint
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
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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