Salmon and broccoli salad with avocado pesto

I found myself singing Powderfinger’s ‘My Happiness’ while I was making this for dinner  last night!! And I think, probably, if I was Julie Andrews I’d be singing ‘My favourite things’ about most of the ingredients in this dish –  salmon, seeds, spinach, broccoli and avocado!!

Such a fabulous combination, loaded with fibre, great fats, calcium, iron, vitamin C, E, Magnesium …. and the list goes on!

It is a really lovely subtle flavour  – and I’m very happy to be anticipating the left overs for lunch!

As much as I’d love to be making this with a large slab of fresh, wild caught salmon …. our food budget doesn’t often stretch to that, but the benefits of salmon are great and we try to eat it regularly – so tinned it is! Try to buy a wild caught and sustainable brand, and choose one that is tinned in water, rather than loaded with oils and other additions.

  • 3 tbsp my basil and spinach nut free pesto
  • 1 ripe avocado
  • 1 tbsp lemon juice
  • 1 large head broccoli, chopped and steamed
  • 400g tin salmon, skin removed, flaked
  • pinch pink salt and a few grinds of black pepper.

Mix together the pesto, lemon juice and avocado until well combined and smooth. Season with salt and pepper to taste.

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Remove the skin from the tinned salmon and the large bones – but leave in the tiny bones as they mash up well and provide and extra boost of calcium (really important for our little miss who is deficient).

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Stir the pesto mix through the chopped broccoli, while it is still hot, then stir through the salmon.

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I am very happy to eat this as a meal on its own – but the kids …. not so much! So I stir theirs through some pasta. And tonight I added a handful of left over roasted veg to mine as well.

Enjoy 🙂

 

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