
SMOKED SALMON CAESAR SALAD
By Teresa Cutter
Healthy Recipes
Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy RecipesSpecial Diets
Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian WholefoodHealthy Baking
Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking

What's great about it
Ingredients
Serves 2
1 baby cos lettuce, washed and cut in half
200g smoked salmon or ocean trout
1 avocado, cut in half
2 tablespoons sesame or hemp seeds
1/2 small red onion, thinly sliced
2 toasted nori sheets
2 tablespoons capers
Apple Cider Vinegar Dressing:
2 teaspoons Dijon or seeded mustard
2 tablespoons apple cider vinegar
6 tablespoons cold pressed avocado oil
Vegan Parmesan:
1/4 cup brazil nuts or macadamia nuts
1/2 small clove garlic
pinch sea salt
1/2 teaspoon ground turmeric
Method
1. MAKE the vegan parmesan and combine the nuts, garlic, salt and turmeric into a food processor or blender.
2. PROCESS for a few seconds until crumbly and golden.
3. COMBINE the dressing ingredients and set aside.
4. ARRANGE cos lettuce onto 2 serving plates.
5. TOP each salad with 1/2 avocado and sprinkle with hemp seeds.
6. GARNISH with sliced red onion, nori, parmesan and capers.
7. ARRANGE over the salmon then spoon over the dressing.
8. ENJOY!
Notes and Inspiration
Parmesan and pecorino can be used in place of the vegan parmesan.
More healthy recipes from Teresa Cutter

Shop The Story



Shop The Story

Related
Poached Organic Chicken Salad with Pistachio + Salsa Verde
This is one of my favourite salads that I enjoy as a healthy lunch or...