The recipe comes from new book 7 Minutes to Better Health, by personal trainer Sam Wood (you might also recognised him from The Bachelor).
“People often tell us the problem they have with salad is that they feel as though they need to eat again about an hour later,” he writes in the recipe introduction.
“The trick to avoiding early onset hunger pangs is to ensure you include some low GI (glycaemic index) carbs and protein like we have here with chickpeas and smoked salmon.”
Rainbow salad with smoked salmon
Preparation time: 10 minutes
200g mixed salad greens
70g (1 cup) red cabbage, chopped
1 yellow capsicum (bell pepper), seeds removed and sliced thinly
1 red capsicum (bell pepper), seeds removed and sliced thinly
1 green capsicum (bell pepper), seeds removed and sliced thinly
1 large zucchini, spiralised
85g (/½ cup) tinned chickpeas, rinsed and drained
1 tablespoon pumpkin seeds (pepitas)
200g smoked salmon
For the dressing:
1 tablespoon tahini
2 tablespoons miso
1 teaspoon lemon juice
1 teaspoon olive oil
1 tablespoon soy sauce or tamari
Prepare dressing by mixing all the ingredients together in a bowl until well combined.
In a large bowl, combine the salad greens, cabbage, capsicum and zucchini.
Add the chickpeas (if you’re used canned ones, make sure you rinse and drain them first), pumpkin seeds and smoked salmon.
Pour the dressing over, toss gently to combine, then serve.
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