Lola Berry’s amazing crispy salmon and salad

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

Salmon small

Serves 2



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

Chilli flakes


Freshly ground black pepper


  1. Combine the cucumber, capsicum, avocado, tomatoes, olives and fresh herbs in a large salad bowl.
  2. Pour in the olive oil, season to taste with chilli flakes, salt and pepper. Then give it a good toss. Set aside.
  3. 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.
  4. 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.
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Lola Berry
Colourful, adventurous and with a healthy dose of Aussie eccentricity, Lola Berry is definitely not your average nutritionist. She blogs, tweets, writes and talks about good health and wholefoods and there's little Lola won't to do to get her message across: eating and living well is easy and fun! Lola's enthusiasm is contagious and her knack for translating the most technical information into easy-to-follow advice has made her one of Australia's most popular nutritionists. She is constantly finding creative ways to help people make small achievable changes in their lives in order to better their health. Lola grew up in a family where health and fitness were celebrated, but by no means a focal point. It wasn't until experiencing her first 'summertime detox' as a teenager that Lola recognised what a huge impact food had on health and wellbeing. Within a few years Lola had completed her Bachelor of Health Science with a major in Nutritional Medicine at Endeavour College of Natural Health. Armed with enthusiasm and tonnes of ideas, Lola made it her mission to help as many people as possible live a healthy, fulfilled life. In 2007, Lola began posting videos full of health tips, nutritional advice and easy, accessible recipes. People responded to her quirky approach and her ‘Fruits and Roots’ webisodes soon led to regular TV appearances and her first book, Lola Berry's Inspiring Ingredients. Lola kept up with her engaging blog and informative e-newsletters and her online following continued to grow. In 2012 Lola released, The 20/20 Diet, which became the number one diet book in Australia within weeks of its release. Lola’s follow-up book, The 20/20 Diet Cookbook, is full of delicious recipes and health creations and has already gone into reprint (even though it was only released in February 2014). Today, Lola is a regular guest on various TV and radio shows and a contributor to numerous magazines and newspapers.