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  • Kim Lawler

White bean & salmon salad bowl


Gluten free, Dairy free, GDM friendly (2 carbohydrate exchanges)


INGREDIENTS (serves 2)


- 2 x salmon fillets

- 2 cups salad leaves (baby spinach, rocket) or chopped cabbage

- 1 cup corn kernals

- 1/2 cup cherry tomatoes, chopped into halves

- 1 medium zucchini, cut into slices then quartered

- 1/4 red onion

- 1/2 red capsicum, cut into small pieces

- 1 can of white (cannelini beans)

- 1 Tbs tahini

- 1 garlic clove

- 1 Tbs olive oil, plus extra for cooking

- 1/2 cup raw cashews

- 1/2 large avocado


METHOD


Section 1 - Salmon, corn & veggies

On a baking tray, drizzled with Olive oil, place salmon fillets + corn kernals + cherry tomatoes + capsicum + red onion + zucchini. Place in oven on medium heat for approx 15minutes (or until cooked).


Section 2 - White bean dip

In a food processor or thermomix or mortar & pestel, process the white beans + garlic + olive oil + tahini.

Section 3 - Combine to make bowl

Place salad leaves/cabbage at base of bowl. Top with baked salmon, corn & veggies, then add 1/2 cup of white bean dip to each bowl. Top with avocado and nuts.


Enjoy!








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