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Salmon and Crudités Salad with Coconut Blossom Nectar and Umami Salt Vinaigrette

By: Ramonas Cuisine from
Salmon and Crudits Salad with Coconut Blossom Nectar and Umami Salt Vinaigrette
Salmon and Crudits Salad with Coconut Blossom Nectar and Umami Salt Vinaigrette

"This salmon and crudites salad is definitely my type of food. I could have this all day every day. It is a nice, healthy, refreshing, gluten free and low carbs. Feel very free, just like I do to juggle with the ingredients choosing between your favurite proteins, fish, chicken, turkey, or beef. A vegan version is absolutely easy to make by replacing the proteins with tofu, beans or mushrooms. This salad is an explosion of superb flavours containing raw vegetables and a beautiful vinaigrette made with coconut blossom syrup, umami salt, cider vinegar plus fresh herbs and homemade mayo. Refreshing and so delicious!"

NotesHow to make homemade mayonnaise…
It’s a very simple task that takes a few minutes and a little whizzing to do.
You will need :
1 free-range organic egg yolk 1/2 tsp mustard (I prefer a nice spicy one like English) but Dijon will do perfectly. 250 ml oil ( I like blending olive, walnut and avocado oils in equal parts (approx 80-85 ml each) 1 tbsp cider vinegar (wine vinegar will also do a great job) 1 tsp lemon (its juice) 1 pinch of sea salt
Putting it together all you need to do is:
I strongly recommend you have all the ingredients prepared and handy as there is a continuing mixing operation needed here:
1. Whisk the egg yolk in a bowl for a minute os so. You can do this by hand or use an electric mixer. 2. Add the 1/2 tsp of mustard and whisk more. 3. Start to gradually add the oil, in a super fine stream or little by little while continuously whisking. When half of the oil quantity (125ml) has been added, bring in the vinegar. Don’t worry if the consistency changes slightly as well as the paler colour.
4. Continue to gradually add the remaining oil while continuing to whisk.
5. Finish off by seasoning with a pinch of salt, a little squeeze of lemon.
It stores up to a week if stored in the fridge in a sterilised jar or air tight container.

Serves4 People

Preparation Time15 min


  • 426 g salmon 2 tins x 213g I used pink wild canned salmon
  • 3 celery sticks organic
  • 2 red onions organic
  • 1/2 cabbage organic
  • 100 g Swede
  • 1 carrot medium
  • 1 purple carrot
  • 4-5 tbsp Parsley
  • 4 tbsp mixed seeds * toasted
  • Vinaigrette:2 tbsp oil I used walnut oil


  1. Open the salmon tins and add to a large bowl. Keep the juices too.

  2. Peel onions, wash all the vegetables and chop or cut as you wish and feel like. I diced, chopped, cut julienne and spiralised, so, get adventurous! Add all these to the fish. Give it all a good mix.

  3. Prepare the vinaigrette by putting all the vinaigrette ingredients into a jar, including couple of spoonfuls of finely chopped parsley. Place the lead and give it a good energetic shake and a shimmer. Add this to the salad and mix again.

  4. Sprinkle some toasted mixed nuts and seeds, a little more parsley and serve. Enjoy!

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