Probably the best salad I have had in a while. Does it have to do with the fact that most of the ingredients (except for the salmon and feta, of course) came from my garden? Maybe! I have this little obsession with knowing where my food comes from. If I’m the one who bought the ingredients and made the dish, I’ll be fine. But if I’m the one who picked out the ingredients from the garden and then made the dish, I’ll be great! Nevertheless, not having fresh veggies from the garden won’t stop me from making this salad (I’m in love!). Try it out and let me know what you think!
- 100g green beans
- 100g celery
- 1 salmon steak (about one hand palm)
- 13 cherry tomatoes
- 1 nectarine
- 30g feta cheese
- Boil the celery and the beans, then let them cool.
- Bake the salmon steak and let it cool.
- Cut the tomatoes, nectarine and ‘crumble’ the feta cheese.
- Separate the salmon so you obtain smaller pieces.
- Add everything together (when the ingredients have cooled down), stir and top with pepper and (sea) salt.
WHEN AND HOW MUCH?
As lunch or dinner (especially on cardio days or rest days): this salad is quite low in carbohydrates as it doesn’t contain any sweet potatoes, quinoa, lentils, rice etc., which means that it is great for days you aren’t training. It’s super refreshing and I strongly recommend having it after having done some cardio, to get your energy levels up!