RECIPES: AUTUMN 2019
CAESAR,
SMOOTHIE
& COOKIES
Breakfast, lunch and even morning tea are taken care of thanks to these
nutritious bites from The Healthy Chef, Teresa Cutter.
Smoked salmon Caesar salad
A quick and healthy nourishing salad that's rich in protein, antioxidants,
minerals and heart-healthy mono-unsaturated fats to boost metabolism,
support glowing skin and restore hormone health.
Serves 2
Ingredients
Salad:
1 baby cos lettuce,
washed and cut in half
200g smoked salmon
or ocean trout
1 avocado, cut in half
2 tablespoons hemp seeds
½ small red onion, thinly sliced
2 toasted nori sheets
2 tablespoons capers
Apple Cider Vinegar Dressing:
2 tsp Dijon mustard
2 tbsp apple cider vinegar
6 tbsp extra virgin olive oil
Vegan Parmesan:
¼ cup brazil nuts or
macadamia nuts
½ small clove garlic
Pinch sea salt
½ teaspoon ground turmeric
16 | NETWORK AUTUMN 2019
Method
1. Make the vegan parmesan
by placing the nuts, garlic,
salt and turmeric in a food
processor or blender.
2. Process for a few seconds
until crumbly and golden.
3. Combine the dressing
ingredients and set aside.
4. Arrange cos lettuce onto
2 serving plates.
5. Top each salad with ½
avocado and sprinkle
with hemp seeds.
6. Garnish with sliced red onion,
nori, parmesan and capers.
7. Arrange over the salmon then
spoon over the dressing.
8. Enjoy!
Notes and inspiration:
Macadamia Parmesan will store
in the fridge for up to 2 weeks.