Wild salmon and vegetable salad

I´keep it short and just tell you what I mixed all together:

-canned wild salmon (please please do avoid farmed salmon contaminated with antibiotics, colouring agents and pesticides)

-rucola leaves

-blanched kohlrabi slices

-blanched chinese cabbage slices

-blanched diagonals of parsley root

-raw baby carrot slices

-chopped chives

-whole black olives

-fresh green peas

-raw fennel bulb, leaves and stems both, finely chopped

And a dressing of olive oil, salt and balsamico vinegar

Served with boiled sweet potatoes

Guacamole rice with sauteed vegetables

Ever thought of mixing guacamole through rice? Maybe it´s a bit odd, but it sure is tasty and goes well together! Or at least I think so 😀

I made the guacamole by mashing together one avocado, a dash of cumin, salt and black pepper, tiny cubes of a small red onion and finely minced garlic (which I let infuse in a splash of ume plum vinegar for a while to make them more digestible), lemon juice and chopped cilantro leaves. You can either mash it all with a fork or using a blender to get a more smooth texture.

I stirred it into cooked leftover brown rice and made a side of water-sauteed veggies (as you can see, I used sliced leek and fresh green peas). I also served it with some lovely sundried black olives!

Boiled vegetable salad with nori

This recipe is included more because I really like the look of it 😀 But otherwise it´s super simple and hardly worth posting, I guess 😀

Just cut up any veggies you´d like to eat in your meal into bite sized pieces, blanche them separately (or in groups with approximately the same blanching time, like I do) in a pot of slightly salted boiling water, assemble together in a bowl and season according to your tastes and needs.

I used: yellow string beans, leek, curly cabbage, young carrot, broccoli, daikon, kohlrabi, parsley root. Then I added fresh rucola and lettuce leaves, some chopped up green olives, a touch of olive oil and apple cider vinegar and a special addition – torn up pieces of half a nori sheet! 🙂 I like the accent nori gives to salads…

I served the salad with some leftover amaranth sprinkled with nori flakes and shiso leaf condiment…

Omega-3 rich rice salad

In this hot weather I make salads a lot as it´s the only thing that helps me stay cool and hydrated, plus it´s really quick so I don´t need to stand above the gas stove 😀

For this salad I used leftover brown rice into which I mixed several omega-3 rich ingredients: roasted pumpkin seeds, hemp seeds and 2 tsp of flaxseed oil. I also added chopped olives, one torn up sheet of nori seaweed, finely cut fresh dill and a teaspoon of organic coarse-grain mustard. So refreshing!!