Rainbow Salad with Salmon & Sesame Dressing
Total Time: 30 min
• 1 medium sweet potato, peeled and diced
• 1 large beetroot, peeled and sliced into wedges
• 1 tablespoon olive oil
• Salt to taste
• 3 cups leafy greens of your choice
• 1 cup shredded purple cabbage
• 4 radishes, sliced
• 1/2 red onion, sliced thinly
• 1/2 large red sweet pepper (capsicum), sliced
• 6 oz canned wild salmon (about 3 oz per serving)
• 1 small avocado, halved and sliced
• A handful of coriander (cilantro) leaves or
other fresh herbs
• 1 tablespoon sliced nori seaweed or
another seaweed sprinkle
• 1 teaspoon sesame seeds
Sesame dressing (for 2 serves)
• 3 tablespoons white sesame seeds
• 2 tablespoons rice vinegar or lemon juice
• 1 tablespoon Tamari soy sauce or coconut aminos
• 2 teaspoons maple syrup or 1 teaspoon stevia
• 1 teaspoon sesame oil
Extra: lemon juice drizzle
Preheat the oven to 200 C/400 F. Line a flat baking tray with parchment paper.
Toss diced sweet potatoes and beets in a little olive oil and spread on the baking tray. Roast for 20-25 minutes until tender and golden brown. Season with salt and set aside. This can be done ahead of time (weekend or the night before).
Precut other vegetables while these are roasting and make the salad dressing.
Heat up a small frying pan and toast the sesame seeds until golden, 2-3 minutes. Stir them around quite a few times and keep an eye on them as they are easily burnt.
Transfer to a mortar and pestle and grind into almost powder. You can also add them to a food processor/blender with other ingredients. Combine ground up sesame seeds with other salad ingredients and whisk until smooth. Set aside.
Build your salad bowls or mix all together in one large container. Top with the dressing, extra sesame seeds and a few seaweed slices or similar topping.
Sesame dressing: You can make this ahead of time and a larger batch too; it will keep for up to a week in the fridge. Feel free to make a different dressing or use a store-bought brand like Primal Kitchen ginger sesame dressing.
Recipe sourced from Irena Macri – Food Fit for Life