Veggies

Layered Salad Jar

Layered Salad in a Jar is a fun way to serve salad & you can have so many variations based on your favourite in season salad ingredients. My version was created for a healthy eating workshop & after speaking with the nutritionist who was presenting I put together this yummy nutritious combo.

First make your dressing, I chose to use flaxseed oil & apple cider vinegar, you can use use lemon or lime juice instead of the vinegar or use extra virgin olive oil in place of the flaxseed oil.

Choose your flavours, try fresh herbs or your favourite mustard or even fresh chilli.

I love the zing of fresh ginger & garlic plus I had some gorgeous vibrant fresh turmeric as well!

Blitz 10g each of fresh ginger, garlic & turmeric for 5 secs on speed 7. Add 100g of apple cider vinegar & 100g chosen good quality oil & salt & pepper to taste, mix for 10 secs on speed 5.

 

Pour in your chosen amount of dressing to your jar or jars.

 

I like to make a “massaged” kale layer on top of the dressing layer, it really makes the kale taste amazing! After making your dressing leave about a tbs in the TM bowl, remove the stalks from the kale & put the leaves into the TM bowl & chop for 2-3 secs on speed 5 to your desired texture. Season to taste then set the Thermomix for 2-3 mins reverse speed 2. You can use a jam funnel to get your ingredients into the jar without pouring half of them onto the table. Try not to pack your ingredients down too much because you need room to stir them when you are eating the salad.

 

I like to include a shredded chicken layer, using leftover steamed chicken breasts (from steamed whole chicken) or you can poach them in the simmering basket after cutting them in half & cover with water to the max line cooking for about 20 mins, 100 degrees speed 1. You might like to chop up fresh hebs & garlic before adding water to give the chicken some flavour or use a big tbs of veggie stock paste. Once the chicken is cooked allow to cool & place in the fridge. Place cold chicken breasts into the Thermomix bowl & chop for about 3-4 secs reverse speed 4 until desired consistency is reached.

 

You can put layers of any of your favourite veggies, just think about vibrant colours to make it more appealing. It is better for any wetter ingredients to go towards the bottom of the jar, especially if you won’t be eating the salad until the next day. I hand chop things like cucumber, tomato or cherry tomatoes. If you are using avocado you will have to squeeze some lemon juice on it to stop it from going brown. I love using red cabbage or fresh beetroot that has been peeled I chop it for 3-5 secs on speed 5. Broccoli is another favourite of mine too. You could even do a boiled egg layer. Hand sliced radish looks & tastes great too.

 

Finish it off with some freshly chopped chives or other herbs & toasted seeds or nuts for some added texture.

 

If you want to ditch the jar, this salad is still delicious in a salad bowl! 😀

 

Favourite Salmon Dinner

Do you like a creamy mash? Oh hello!! This is so indulgent but it is so worth the calories!! Winner, winner salmon dinner! Plus it is super easy!!

So this might be a silly question but how do you get your mash so creamy? Add cream to it of course!! Oh & use a Thermomix!! If I want to be super decadent I replace the milk with cream in the guided recipe for mashed potato. (if you choose this option you can sometimes get a slight coating on the base of the Thermomix bowl which will need a bit of a scrub but it is so worth it!) My favourite cream to use is Tasmanian Ashgrove cream. I am lucky that they sell large 2 litre containers of this close to where I live, perfect for making butter in the Thermomix too.

Feel free to use any veggies you like for the mash or steamed veggies here are my top suggestions.

My favourite mash or puree’ veggies are either just a single one of these veggies or mix a couple together. Try floury potatoes or sweet potatoes (I don’t even bother peeling them) Or cauliflower, pumpkin or parsnip.

Eat your greens – try any or all of the following:

Frozen peas – you can even blitz these to make into mushy peas instead of serving the mash if you want.

Try zucchinis, broccoli, broccolini, boc choy or asparagus.

Now last but not least the salmon – I love fresh dill & salt & pepper but you can add garlic, lemon zest, chives or capers.

I hope you have fun mixing it up – trying different combos depending on what is in season or you have available to you at the time.

Favourite Salmon dinner

You can use any veggies you like – pictured here is my home grown zucchini & frozen peas with creamy sweet potato mash and steamed salmon with fresh dill.

Favourite Salmon Dinner
Author: 
Recipe type: Main Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 serves
 
Please follow any subsitutes for veggies as mentioned in the post - you may have to adjust cooking time depending on the veggies chosen.
Ingredients
  • 1 salmon fillet per person
  • Fresh dill sprigs to taste
  • 1 kg of sweet potatoes roughly chopped into about 3cm cubes
  • 250 - 300 grams of single cream
  • Couple knobs butter
  • Salt & pepper to taste
  • Favourite green veggies
Instructions
  1. Place fresh dill into the TM bowl & chop for 2 secs on speed 7.
  2. Scrape out the chopped dill & spread on top of the salmon pieces.
  3. No need to clean the TM bowl, insert the butterfly whisk & add the sweet potato & cream.
  4. Cook for 20 mins/varoma temperature/ speed 1.
  5. Place the salmon pieces into the varoma dish with salt & pepper. (If you like you salmon slightly pink you will need to adjust the cooking time suit the size of your salmon pieces).
  6. Place the greens onto the varoma tray & insert on top in the last 5 -10 mins (again depending on how cooked you like your veggies & the size & type of veggies.
  7. Keep the salmon & veggies warm in a Thermoserver. Check that your sweet potato is fully cooked & if so add the butter, salt & pepper & puree on speed 4 for about 20 - 30 secs.