We’re really starting to enjoy salads for dinner. None of that measly bits of lettuce leaves with not much else thankyouverymuch, I’m talking about homecooked hearty salads that’s healthy and taste fantastic. I never really thought salads could actually be filling and taste good, since my experiences used to be constrained to outside-food. But homecooked salads are SO much better! You can add in whatever you want and use extra virgin olive oil instead of a creamy sauce, for the added extra health-factor.

This time, I decided to try making it with seafood for the first time, since I found a luscious creamy strip of salmon yesterday at Chatswood. Ended up making a Grilled Salmon, Mushroom, Tomato, Cous Cous & Chilli Fresh Salad with a Lemon/Olive Oil Dressing. It meant it was low-carb (which I heard is good for dinner), but had lots of fibre, protein and vitamins. It was also really satisfying and made me feel ever-so-saintly. Then again, I did then proceed to chow down on a Mrs Fields triple-choc brownie with Baskin Robbins cookie-dough ice cream – whoops!!

Salmon, grilled to perfection 😀

Cooking mushrooms, onion and chilli

Grilled Salmon, Mushroom, Tomato, Cous Cous & Chilli Fresh Salad with a Lemon/Olive Oil Dressing

Parmesan cheese
Salt/pepper
1 tsp Lemon zest
1 tbsp Extra virgin olive oil

1) Cook mushrooms, onion and chillies in olive oil
2) Mix with salmon, cous cous, tomatoes, avocado and salad leaves
3) Heat extra virgin olive oil with lemon zest very gently until fragrant. Pour over ingredients when cooled.
4) Top with Parmesan and salt/pepper to taste