Bestow mega omega salad


With salmon, cucumber and alioli
Serves four

500 grams skinned, boned and diced salmon
1 telegraph cucumber deseeded and diced
4 tomatoes deseeded and diced
1 large avocado diced
100 grams baby spinach
Salt and pepper
Splash of Bestow Beauty Oil
Splash of lemon juice
Fresh dill (optional)

Cook salmon in very hot non-stick pan. Cook to medium rare, season and toss with other ingredients. Plate and drizzle over aioli. Garnish with dill and serve.

Aioli
1 egg yolk
1/2 tsp whole grain mustard
1/2 tsp apple cider vinegar
1 tsp lemon juice
1 clove garlic crushed
Half a cup of Bestow Beauty Oil
Salt and pepper

Mix together all ingredients, except oil, using a wire whisk. When combined, gradually add oil in a thin stream, whisking constantly until light and creamy.
Please note that organic produce is preferable but not essential.

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  • August 1, 2010