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.
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).
Stir the pesto mix through the chopped broccoli, while it is still hot, then stir through the salmon.
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.
I also enjoy this salad with raw broccoli and I add in grated raw beetroot.