Quirky Mango Salad

Ready for raw? Well here you have it. Normally I'll lightly fry the zucchini or carrot, but not today.  I was craving a big bowl of raw food, uncooked. And it certainly hit the spot!

I called it "quirky mango salad" because there's no real theme to it.... I just threw in whatever was in the fridge, and what seemed like a good idea at the time. After all, there's no rules in cooking ;) The mango popped out at me though and added a great burst of juicy flavour to it.

Ingredients:
1/2 zucchini, chopped
1/2 carrot, chopped
1/2 avocado, chopped
1 cup baby spinach & rocket
Handful mushrooms, sliced
1 mango, chopped
1 tomato, chopped
Handful macadamia nuts
Sprinkle sunflower seeds
Sprinkle parsley
Sprinkle basil leaves
Sprinkle ground coriander
1 tbsps balsamic vinegar
Salt to taste

Method:
Add all ingredients into a bowl, toss to combine - and you have yourself one raw, quirky mango salad!

Garlic Infused Salmon + Avocado Salad

This is always a winner! What more could you want than fresh oven baked salmon, zucchini noodles & avocado salad? We were feeling particularly hungry, so I added in a mini piece of lamb to go with it, with Dijon mustard to taste. (Serves 2)

Ingredients:

2 fresh salmon fillets
2 cups baby spinach
1 avocado, sliced
1 red onion, sliced
1 tomato, diced
1/4 cup mushrooms, sliced
Pine nuts
Balsamic vinegar
Flaxseed oil
1 garlic clove, chopped (or teaspoon organic minced garlic)
4 asparagus
1 zucchini, julienne peeled
Celtic/Sea salt
Lemon
Olive Oil or garlic/basil infused oil
1/2 teaspoon dijon mustard

Method:

Preheat oven to 170 degrees.

Line baking tray with aluminum foil, grease lightly with olive oil. Place salmon fillets on tray, sprinkle freshly chopped garlic, oil, celtic salt, and squeeze of lemon on top. Place asparagus sticks on tray next to salmon, and bake in oven for 15 mins, or until just pink.

While the salmon is cooking, prepare the salad. Combine all other ingredients into a large bowl. Sprinkle with  balsamic vinegar and flaxseed oil to taste.

Grate whole zucchini using a julienne peeler, lightly fry in pan for 1 minute, serve underneath the salmon.

Optional: Spread dijon mustard on top of salmon fillet for extra flavour and creaminess.

Kangaroo Salad w/ Sweet Potato Fries

A delicious, hearty & not to mention flavoursome meal that could pass for a salad or a main!

Ingredients:
2 tbsp Avocado Oil
1 cup Baby Spinach
1/2 Zuchinni (sliced)
1/2 Sweet Potato (sliced into "fries")
1/2 Onion
1/2 cup raw mushroom (sliced)
1/2 cup Avocado (sliced)
1/2 cup Kangaroo strips
Pine nuts to taste

Method:
Preheat oven to 200 degrees.

Slice sweet potato into thin "fry" like strips. Put them in a bowl, sprinkle with Avocado oil, and season with organic salt, toss until the sweet potato is nice and shiny and coated.
Line baking tray with baking paper, place sweet potato on baking paper, being careful not to overlap the chips. Bake for 20-25mins. The thinner the strips the more crunchy they will be.

Lightly fry onion & zuchinni.
Lightly fry kangaroo strips for a couple of minutes until tender.

Combine baby spinach, avocado, mushroom, onion, zuchinni in a bowl. Top with sweet potato chips, kangroo strips & pine nuts. :)