This deconstructed version of a classic French salad makes a simple and nutritious family lunch or dinner. The variety of protein, good fats and carbohydrates ensures there is something for even the fussiest eater and the colourful display makes the meal inviting and interesting. Serving meals on a platter, family style, allows both adults and children to choose their own combination of this nutrient rich meal. Not only do colourful platters make great conversation pieces for your family meal, but research tells us kids that make their own choices, and serve themselves, eat more variety, more colours and more in general.
Kids that make their own choices and serve themselves eat more variety, more colours and more in general…
Tinned salmon can be substituted for cooked salmon fillet, tuna or any other protein you wish. I have made this with cashew nut cheese for a vegan option or cottage cheese for a meat free version. If you have some left-over cooked chicken you could use that instead of the salmon too. There is no end to the variety options. Same with the vegetables, add asparagus, snow peas, chopped cabbage or cucumber, whatever you like or have handy. Swap olives if you don’t like them, maybe try capers or pickle cucumber. To boost your gut health add a tablespoon of sauerkraut. The options are endless.
Ingredients:
1 large tin of wild caught pink or red salmon
1 teaspoon of Dijon mustard
1 teaspoon of pumpkin or sunflower seeds roughly chopped
1 tablespoon of freshly squeezed lemon juice
1-2 tablespoons of extra-virgin olive oil
Pinch of good quality sea salt
1-2 celery stalks finely chopped
¼ of a bunch of dill, parsley or coriander or a mixture
Approximately 500 grams of new potatoes
Large handful of green beans
250g cherry tomatoes
1/2 cup pitted Kalamata olives
2 handfuls of mixed greens leaves, cos lettuce works well or a combination with baby spinach or just mixed leaves
4 hard-boiled eggs, peeled, quartered
1 red capsicum roughly chopped
1 bunch of radish halved or quartered
Instructions:
Boil potatoes until just tender, usually approximately 20 minutes, but it will depend on the size of the potatoes. Allow to cool then halve or quarter the potatoes.
Boil the eggs, allow to cool.
Place beans in a bowl and cover with boiling water, allow to blanch for 5 minutes, then rise and allow to cool.
If you like to meal prep, the potatoes, eggs and beans can all be prepared ahead of time.
Combine the salmon, mustard, lemon juice, oil, salt, celery, seeds and herbs together in a small serving bowl.
Half cherry tomatoes, chop capsicum and radish.
On a large platter place your salmon and place the other ingredients around the bowl.
Serve and enjoy.