Lunch Recipe: Nourishing Salmon Salad with brown rice

For lunch I'm a huge fan of nourishing and delicious salads! Very easy to take with you to the office and keep in the refrigerator until it's lunchtime! Often colleagues of mine ask "Where do you get the time to prep such an amazing looking lunch in the morning?" Well the secret is Meal prepping on one or two nights before. 

If, for example, you have brown basmati rice for dinner one evening, just make a little bit more rice and when cooled down keep in the refrigerator and you can add it to a lunch salad any time that week!

Tip: on Sunday’s I roast a lot of pine nuts which I also keep in the refrigerator so I can add it anytime to a salad or dish during the upcoming week.

Duration: 10 minutes preparation

Amount of servings: 1

The ingredients for the salad:

• Left over brown basmati rice
• 50 grams corn salad (or the salad you prefer)
• 100 grams salmon fillet
• ½ avocado
• 6 cherry tomatoes
• ¼ cucumber
• 1 tablespoon pumpkin seeds
• 1 tablespoon of roasted pine nuts

The ingredients for the dressing:

• Bunch of basil
• 6 anchovy fillets
• 1 lemon
• 4 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon mustard
• 1 teaspoon agave sirop

Directions:

1. For the dressing, add the basil, anchovy fillets, juice of the lemon, the extra virgin olive oil and a splash of water to your blender and blend until smooth. Put it in a small bowl and stir the red wine vinegar, mustard and agave sirop through. Store airtight in the refrigerator until the day you need it (max 2 days later).
2. Cut the cucumber and cherry tomatoes. Shred the salmon and mix this with the rice and salad in a bowl and also keep airtight in the refrigerator with the avocado.
3. When it's time to lunch slice up the avocado, add the pumpkin seeds and roasted pine nuts to the salad and finish off with the prepped dressing.

 Bon appétit!