Tuesday, 23 May 2017

Smoked Salmon Salad Bowl

A beautiful and nutritious salad bowl with smoked salmon, sweet potato wedges, dill, avocado and a spicy beetroot dip. AIP compliant, paleo and nut, nightshade and dairy-free.

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You know I'm one of Florette's 'Friends of Florette' bloggers, right? 

Each month I'm challenged to come up with a recipe for you all with a different theme to help inspire you all to eat more healthy salads and greens. 

This month - May - the challenge is to create a healthy salad that's full of colour. They provided the salad and I created this.

Yep. 


Smoked Salmon Salad Bowl


I think that's colourful, alright. 

Check out the oranges, reds, greens, purples and yellows.  

Mmmmm.....

This salad is probably one of the most beautiful bowls of food I've eaten. 


Smoked Salmon Salad Bowl


There's smoked salmon, sweet potato wedges, avocado, asparagus, lemon, dill and a spicy beetroot dip. I chose Florette's Sweet and Crunchy salad bag because of the purple of the cabbage, the orange carrot and the sweet, crunchy leaves. 

Colour, texture, nutrition, flavour - it's all here. I hope you love it. 

Smoked Salmon Salad Bowl
Serves 2
Ingredients
2 handfuls Florette's Sweet and Crunchy Salad
4 asparagus spears, trimmed
1 medium sized sweet potato, washed
1 tsp olive oil
pinch of salt
1 avocado
3 slices smoked salmon 
3 whole radishes
3-4 springs of fresh dill
1 cooked beetroot (from a vacuum pack)
1 teaspoon creamed horseradish (or a pinch of freshly grated horseradish root)
pinch of salt
1 lemon, cut in half

Method
First, roast the asparagus and sweet potato wedges. Line a shallow roasting tray with foil or greaseproof paper and preheat the oven to gas mark 6/200ºC/400ºF. Cut the asparagus into 2 inch pieces and scatter them in the tray, and then cut the sweet potatoes, leaving the skin on, into thin wedges. Drizzle with olive oil and sprinkle over some sea salt and slide into the oven. Roast for 20 minutes, giving at all a shake about half way through. 

To make up the salad bowl, first place a handful of the Sweet and Crunchy salad in each bowl. Peel and de-stone the avocado and slice. Roll up the salmon slices into cigar-shapes and then cut each one in half. Stand these up in the bowl and arrange the other ingredients around them. Tuck in the radishes and the dill. 

To make the beetroot dip, place the cooked beetroot in a blender with the horseradish, salt and a trickle of the pink juices in the beetroot pack, and blitz until blended. Pour into a small ramekin or dipping bowl and add to the bowl. 

Serve, with the lemon half on the side for squeezing. 



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You might like my other Florette challenges, like this hidden greens chocolate smoothie and this creamy pesto tofu salad

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Monday, 22 May 2017

Cherry Pistachio Rollups

A paleo and dairy free pancake pudding - 
soft sweet cherries and crunchy pistachios... beautiful!


This post contains some affiliate links. This means that if you decide to click on a link and make a purchase, I might receive a small commission that helps me keep the blog going. Thanks so much for your support.


Oh my gosh how I love cherries.

I love pancakes, too. And it was while I was making one of my Raspberry Pancake Stacks (video below) that I wondered how I could make it different AND include cherries. 

And then this was born.


Cherry Pistachio Rollups - paleo, vegan, dairy free, gluten free, primal


Beautiful, yes?


Cherry Pistachio Rollups - paleo, vegan, dairy free, gluten free, primal


All you need to do is make a batch of my paleo pancakes and then roll it up with cherries, coconut yoghurt and sprinkle over some pistachios and maple syrup if you like it sweet and sticky. And, lets' face it, who doesn't? 

I'm ALL for the maple syrup, just so you know.

Quick to make, easy to make and you will definitely love it. It's also posh looking enough to make someone think you spent ages on it. But you didn't.


Cherry Pistachio Rollups - paleo, vegan, dairy free, gluten free, primal


We'll keep that between ourselves, shall we?

Cherry Pistachio Rollups
Makes 8
Ingredients
2 eggs
1 ripe banana
1 tsp vanilla extract
1 tsp coconut oil
24 ripe cherries, fresh or frozen, but with the stone and stalk removed. (I used frozen and let them defrost for a few minutes at room temperature).
6-8 teaspoons coconut yoghurt
handful of salted pistachios, shelled and chopped roughly
maple syrup, to serve

Method
First, beat the eggs and the banana together, mashing the banana until smooth. Add the vanilla extract and beat together well. Melt the oil in a frying pan and, when hot, add 2 tbsp of the banana-egg mixture in dollops in the pan. You'll need to make these in a couple of batches, so as not to overcrowd the pan. 

Fry for 2-3 minutes on one side and then flip over and finish cooking for a minute or two on the other side. Lift them out and place onto a waiting plate or board, while you make the rest of the pancakes. 

Once the pancakes are all made, take out a serving plate or board and lay out a pancake. Line up three cherries along the middle of each pancake and add a scant teaspoonful of coconut yoghurt. Roll the pancake up, add more coconut yoghurt, drizzle with maple syrup and scatter with the pistachios. Repeat for the rest of the pancakes. 

Eat straight away. 


Cherry Pistachio Rollups - paleo, vegan, dairy free, gluten free, primal



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You might also like my Raspberry Pancake Stack - video here! 





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