25
Green Goddess Cold Smoked Salmon Bowl
Serves
2
Over indulged over the holidays? This Green Goddess Cold Smoked Salmon Bowl is packed with plenty of nutrients for a healthy lunch or dinner.
Thanks to our friends at Appetise for this recipe. You can shop with them here.
Ingredients
½ cup quinoa
½ cup shelled edamame beans
50 g baby spinach leaves
100 g Aoraki Cold Smoked Salmon Slices
¼ cucumber thinly sliced
¼ avocado sliced (use more if small)
50 g radishes thinly sliced
½ red onion quick pickled
1 tbsp sesame seeds toasted
½ lime cut into wedges, for serving
Green Goddess Dressing
¼ cup Greek yoghurt
2 tbsp mayonnaise
¼ avocado pitted and peeled
½ handful fresh parsley
½ handful fresh basil
¼ handful chives chopped
½ clove of garlic crushed
1 tbsp lemon juice
½ tsp dijon mustard
Product(s) used:
Method
Step 1
Cook the quinoa according to packet instructions.
Step 2
Bring a pot of water to the boil and briefly cook the edamame until bright green.
Step 3
To make the dressing, in a blender or food processor, combine the yoghurt, mayonnaise, avocado, parsley, basil, chives, garlic, lemon juice, and Dijon mustard. Blend until smooth and creamy.
Step 4
Season with salt and pepper to taste. If the dressing is too thick, add a little water or olive oil to thin it out to your desired consistency. Set aside.
Step 5
To assemble the bowls, start with a base of baby spinach in each bowl and add some quinoa.
Step 6
Arrange the smoked salmon slices, cucumber, avocado, edamame, radishes, and pickled red onion on top of the greens and quinoa.
Step 7
Drizzle the Green Goddess dressing generously over the top. Sprinkle with toasted sesame seeds.
Step 8
Serve with lime wedges on the side for an extra burst of freshness.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Green Goddess Cold Smoked Salmon Bowl
Cold smoked
,
Serves
2
25
Over indulged over the holidays? This Green Goddess Cold Smoked Salmon Bowl is packed with plenty of nutrients for a healthy lunch or dinner.
Thanks to our friends at Appetise for this recipe. You can shop with them here.
Ingredients
½ cup quinoa
½ cup shelled edamame beans
50 g baby spinach leaves
100 g Aoraki Cold Smoked Salmon Slices
¼ cucumber thinly sliced
¼ avocado sliced (use more if small)
50 g radishes thinly sliced
½ red onion quick pickled
1 tbsp sesame seeds toasted
½ lime cut into wedges, for serving
Green Goddess Dressing
¼ cup Greek yoghurt
2 tbsp mayonnaise
¼ avocado pitted and peeled
½ handful fresh parsley
½ handful fresh basil
¼ handful chives chopped
½ clove of garlic crushed
1 tbsp lemon juice
½ tsp dijon mustard
Method
Step 1
Cook the quinoa according to packet instructions.
Step 2
Bring a pot of water to the boil and briefly cook the edamame until bright green.
Step 3
To make the dressing, in a blender or food processor, combine the yoghurt, mayonnaise, avocado, parsley, basil, chives, garlic, lemon juice, and Dijon mustard. Blend until smooth and creamy.
Step 4
Season with salt and pepper to taste. If the dressing is too thick, add a little water or olive oil to thin it out to your desired consistency. Set aside.
Step 5
To assemble the bowls, start with a base of baby spinach in each bowl and add some quinoa.
Step 6
Arrange the smoked salmon slices, cucumber, avocado, edamame, radishes, and pickled red onion on top of the greens and quinoa.
Step 7
Drizzle the Green Goddess dressing generously over the top. Sprinkle with toasted sesame seeds.
Step 8
Serve with lime wedges on the side for an extra burst of freshness.