Naturally high in protein from salmon and the black bean spaghetti. A good source of omega-3s from salmon and skin loving fats from avocado. Plus it’s packed with fibre from the avocado and the spaghetti too! The tomatoes lycopene content gets a boost too since it’s more accessible to us once cooked! A deliciously tasty, satisfying dish.
Gluten free. Dairy free. Sugar-free. High protein. High fibre.
150g of plain hot smoked salmon (no added sugar), broken into pieces or 2 fillets
1 tomato, chopped
1 small Spanish onion, chopped
1 bunch mini asparagus
1 tbsp oil (infused with truffle if not using truffle salt)
2 dollops of piri piri avocado crème
¼ packet of Explore Asian black bean gluten free spaghetti
Prepare the avocado crème. See below.
Cook spaghetti according to directions. Set aside.
In a medium-high heat pan, sauté onion in oil. Add asparagus and cook until asparagus begins to char and onion is soft. Add tomato and salt. Toss until tomato is just cooked.
Combine the spaghetti with sautéed veggies. Top with half the salmon. Add a dollop of avocado crème. Serve warm.
Piri piri avocado crème
1 medium avocado
3 tbsp crushed garlic
juice ½ lemon
10-12 medium heat, birds eye chillies, finely diced
80ml extra virgin olive oil
3-4 tbsp of unsweetened almond milk
Sea salt to taste
Method Blitz using a hand blender till smooth and creamy.
Enjoy being you,