The organic cook eats too.

Green salad with broccoli and salmon gluten free

A cheerful green and easy salad for a rainy day.

1/2 can wild alaskan red salmon
3 slices lebanese soft fetta cheese
1/4 small cos lettuce chopped into small pieces
1/2 lebanese cucumber cut into half moons
5 baby tomatoes cut in half
7 small florets broccoli
1 ear corn pieces
1 tablespoon home made pesto mixed with 1 tablespoon olive oil as a salad dressing add a dass or red wine vingear
1/4 red onion, thinly sliced
1/2 avocado sliced thinly

Cook the broccoli and corn until bright and crunchy set aside
On a plate put the lettuce and build layers with remaining ingredients adding colour and beauty to the salad.
Serves 2

Hawaiian pineapple spicy mint salsa

Inspired from my trip late last year this is a beautiful fresh and spicy salsa with pineapple and fresh herbs that can be served with fish or chicken.

1 small pineapple, cut into small cubes
2 cucumbers, peeled and cut into small cubes
1 packet of baby cherry tomatoes, cut into quarters
1/4 bunch fresh mint leaves, chopped
1/4 bunch coriander, leaves picked and left whole

Prepare all the above and put in a salad bowl

Dressing

1 garlic clove grated
1 small piece ginger grated
1 small red chilli, deseeded and diced very small
3 limes, juiced
either : 1 tablespoon fish sauce or 1 tablespoon tamari

Combine all the above and dress the salad 1 hour before serving.