Now that the weather has warmed up and it feels like Spring, I’m excited to share the 'Superfood Salad' series I have been working on. The word superfood is possibly overused, but in this series you will find a range of hearty salads made with healthy ingredients.
I've purposely kept the ingredients uncomplicated, and the recipes simple. The idea behind this series is to offer you a range of wholesome and satisfying salads that are quick and easy to prepare, bursting with flavor, and nutritionally balanced. I hope you agree that these delicious salads deserve their title!
Up first is this warm salad of baked cauliflower and salmon...
Makes 2-3 serves
- 2 small skinless wild salmon fillets
- 1 small head of cauliflower, cut into florets
- 1 pomegranate, seeds removed
- 4 tablespoons Greek yogurt
- 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cumin (optional)
- Olive oil, salt, and cracked pepper for seasoning
- Preheat the oven to 350F.
- Lightly drizzle the cauliflower florets with olive oil (around 1 tablespoon) and season with salt.
- The cauliflower and salmon take about the same amount of time to cook, so you can arrange them on a tray together and bake for 20-30 minutes, until cooked to your liking. It saves washing up - but if you do notice one has cooked faster than the other, you can remove what's done and then continue cooking the rest.
- While they're cooking, make the dressing by combining the yogurt, tahini, lemon juice, lemon zest, and cumin (if using).
- Once the salmon and cauliflower are cooked, remove from the oven and allow to cool to room temperature. Around 20 minutes.
- When the cauliflower is cool enough to handle you can toss them in the yogurt dressing. You don't want to do this when the cauliflower is hot or the yogurt might curdle.
- Arrange the cauliflower on a serving plate and scatter with the cilantro and mint leaves. Then flake the salmon and scatter over the top. Finally, finish the salad with a generous sprinkling of pomegranate seeds and cracked pepper.
Cooking Notes & Substitutions
- For dairy free, you could use hummus instead of the yogurt tahini dressing.
- Instead of pomegranate seeds, you could also use toasted pine nuts and/or golden raisins to add crunch and sweetness.
- This salad can easy be made in advance. To get the best results: refrigerate the elements separately, and remove them from the fridge 30 minutes before serving so they reach room temperature before you assemble the salad.