This salad recipe, which features in my book The 20/20 Diet Cookbook (Plum; $34.95), was created by an amazing friend of mine called Charlie. This salad helped me to fall in love with real, nourishing wholefoods again.
Charlie’s salad with crispy salmon
1 Lebanese cucumber
1 red capsicum, diced
2 large avocadoes, cubed
120g (1 cup) cherry tomatoes, halved
12 kalamata olives, pitted and roughly chopped
60g (2 cups) coriander leaves, roughly chopped
40g (1 cup) mint leaves, roughly chopped
80ml olive oil
2 tablespoons coconut oil
2 x 180g salmon fillets, skin on
Freshly ground black pepper
- Combine the cucumber, capsicum, avocado, tomatoes, olives and fresh herbs in a large salad bowl.
- Pour in the olive oil, season to taste with chilli flakes, salt and pepper. Then give it a good toss. Set aside.
- Heat the coconut oil in a frying pan over a high heat. Place the salmon fillets in the pan, skin-side down, and cook for three minutes if you like it rare, four minutes if you prefer it cooked more. Flip the fillets and cook for one minute more. The skin should be nice and crispy, not burnt.
- Divide the salad between two plates, and serve the salmon on top. There’s something wonderful about the flavours in this simple dish that will have you hooked from the first mouthful.