This week Personal Trainer at Nutfield Health, Hira Shah, shows us how to prepare a delicious salmon and avocado salad. Perfect for keeping your body filled with everything you need to stay fit!
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2 Salmon Fillets
1 Ripe Avocado
1 bag Baby leaf Salad (Spinach, Red Chard, Green & Red Baby Leaf)
2 tbsp Olive Oil
1 tbsp Soy Sauce
1 tsp Apple Cider Vinegar
1 tsp Rice Vinegar
1 tsp Balsamic Dressing (Sainsbury)
2 tbsp Caesar Dressing (Sainsbury)
1 tbps Pesto
4 tbsp Olives (Chopped)
1/4 tsp Spirulina
1 tsp Chia Seeds
2 tsp Super Seeds Salad Topper (Roasted Pumpkin seeds, Sunflower seeds, and Green Peas)
1 tsp Linwood’s Milled Flax, sunflower, Pumpkin & Sesame seeds & goji berries
Add baby leaf salad, avocado, olives, Linwood’s Milled Mix seed powder, spirulina powder, salad topper, rice vinegar, pesto, balsamic vinegar, apple cider vinegar, chia seeds, olive oil, sumac and fresh lemon juice to a bowl. Toss it to mix well.
Marinate the salmon in soy sauce and vinegar for 15 mins.
Heat 2 teaspoons olive oil in a large pan over low heat.
Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
Place the salmon fillets over the Salad. Drizzle Caesar dressing over the salad, then serve!