Ginger Lime Courgette Ribbon Salad with Salmon and Cashews

Another super simple meal that can be thrown together in a matter of minutes. Fast food at its best - plenty of punchy flavours from ginger and lime, together with good fats from salmon, cashews and sesame seeds.

Ginger Lime Courgette Ribbon Salad with Salmon and Cashews

Ginger Lime Courgette Ribbon Salad with Salmon and Cashews
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 1

Ingredients:
1 cooked salmon fillet (approx 100g), roughly flaked, or use tinned salmon
1 medium courgette, julienned or peeled into ribbons
Small handful raw unsalted cashew nuts
1 tsp white sesame seeds
1 tsp black sesame seeds
1 tbsp nori seaweed strips or flakes

Dressing:
juice of 1 lime
1 tbsp manuka honey (or equivalent)
2 tbsp coconut aminos
1 inch piece ginger peeled and minced
1 tsp sesame oil
sea salt to taste if needed

Instructions:
1. Whisk together dressing ingredients or shake together to emulsify in a lidded jar. Set aside.
2. Heap courgette ribbons in a serving bowl or plate and dress with approx 1/4 of the dressing. Store remainder in fridge.
3. Scatter over cashew nuts, salmon flakes, seaweed and sesame seeds. For an added kick sprinkle over some red chili pepper.