Mothers Club Lunch, Salmon Salad and Apple Crunch Salad

Salmon Salad with herbs & seeds and Apple crunch salad

There’s nothing like a good group of fellow mums to help support you in those early days of motherhood. I wanted to share with you two super healthy salads I made for my mothers group.

I discovered this first recipe while attending an evening by one of my favorite chefs, Chef Kate, THE personal chef to Miranda Kerr and Orlando Bloom. Now if it’s good (healthy) enough for Miranda Kerr, it is most certainly good enough for me.

Salmon Salad with herbs and seeds
Adapted from a recipe by Chef Kate

500g salmon fillets skin off and cut into cubes
1 teaspoon coconut oil
1/2 cup celery finely sliced
1/2 a red capsicum finely diced
4 spring onions chopped
1/2 red onion diced and sauted
handful of finely chopped mint
handful of finely chopped pardley
2 tablespoons of dry fried sunflower seeds
2 tablespoons of dry fried pumpkin seeds
sea salt to taste
pepper to taste
1 tablespoon soy sauce
1 tablespoon of agave or honey
1 tablespoon of sunflower mayonnaise*

*Sunflower mayonnaise is an alternative to mayonnaise with much less fat and a lot more goodness, available at health food stores

In a large pan cook salmon until tender or to liking. Remove from pan and set aside to cool. Dry fry sunflower seeds for approx 2 min then set aside. Dry fry pumpkin seeds for approx 1 min then set aside. Add oil to pan and saute celery spring onions, red onion and red capsicum for approx 5 min. in a large serving dish combine salmon, sunflower and pumpkin seeds, the saute mixture, mint and parsley.

To make the dressing combine the soy sauce, agave and mayonnaise alternative, mix well and pour over salad.
* If time poor the salmon can be replaced with canned tuna and it will still make a great salad.

Apple Crunch Salad

The second I made for the ladies was adapted from a Jamie Oliver Recipe. The original recipe called for raisins which I replaced with cranberries. It’s a simple salad with a tone of impact.

Apple Crunch Salad
Adapted from a Jamie Oliver Recipe

4 carrots, peeled and cut into matchsticks
150g radishes sliced
2 crunchy eating apples quatered and sliced
1 handful of cranberries
100g of crumbled feta
1 handful of fresh parsley, roughly chopped
1 handful of fresh mint, roughly chopped
4 tablespoons sherry or red wine vinegar
4 tablespoons olive oil
1 tablespoon tahini
sea salt and freshly ground black pepper
2 tablespoons sesame seeds, toasted in the oven

Simply combine all the salad ingredients in a large serving bowl, whisk together all the dressing ingredients in a separate mixing bowl and then pour them over your crunchy salad when ready to serve.