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Page 33

LUNCH

Detox Rainbow Salad with Crispy Salmon and Lime Peanut Sauce

SAUCE juice of 1 lime 1 tbsp peanut butter 1 tbsp extra virgin olive oil 4 tbsp coconut milk Himalayan salt and pepper, to taste

INGREDIENTS FISH 50g salmon filet with skin 2 tbsp coconut oil Himalayan salt and pepper, to taste SALAD ½ cup fresh sprouts ½ cup red cabbage sliced ½ cup white cabbage sliced ½ cup carrots sliced ½ cup baby spinach ½ avocado, pitted, peeled + sliced 8 toasted almonds, chopped 2 tbsp chia seeds mint leaves (decoration)

METHOD 1. For the sauce add all ingredients to a blender and blend until smooth and creamy. 2. Pat the salmon with coconut oil and place skin-side down in a medium frying pan. 3. Cook the salmon through almost entirely with the skin-side down but don´t leave it too long. 4. Once done season with salt and pepper and set aside. 5. In a large salad bowl, combine the spinach, cabbage, carrot, sprouts, avocado, almonds and chia seeds. 6. Marinate with lime peanut sauce. Toss well. 7. Place the salmon on top of the salad and decorate with mint.

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Orbit Winter '15 - health wellness & fitness  

Orbit Winter '15 - health wellness & fitness  

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