This is salad number five of seven, of my seven salads in seven days series. This one so quick & easy to make. It takes barely any time at all. If you like, feel free to have the green beans and asparagus raw, but I like to have the contrast of hot and cold ingredients. The base of this salad is so versatile, replace the chicken with any meat or roasted vegetable of your choice! 

For one large salad you will need

large handful of leaves of your choice, I chose rocket (arugula & spinach)
small handful of green beans & asparagus
1/2 an avocado
2 radishes
small handful of tomatoes
2 spring onions
3 cornichons (gherkins)
250g smoked salmon
3/4 tbs of diced almonds
1 clove of garlic
juice of half a lemon
1 tbs coconut oil

Dressing
equal parts olive oil to lemon juice
1 tbs honey
1 tsp mustard
1 tbs white win vinegar
salt & pepper

Start off by snapping off the ends of the asparagus, and top and tail the green beans. In a pan on medium heat add the coconut oil, green beans, asparagus, salt, pepper. Finely grate the clove of garlic and add this and the lemon juice to the pan, allow to cook for 3/4 minutes. You still want everything to have a bit of bite to it. Do not allow the greens to become floppy! 
When the greens are done, put them to one side and quickly toast the diced almonds in the same pan. This should take no longer than 2 minutes. Place these to one side also until needed.

Next prepare the rest of the salad. Lay out the leaves on your plate. Finely slice the spring onions, radishes, cornichons, tomatoes & avocado. Sprinkle these ingredients out over the salad leaves. Drape over the salmon in what ever fashion you like, add the asparagus, green beans and toasted almonds. To make he dressing add all of the ingredients into a jar and shake well. Drizzle over the salad and toss everything together, making sure all the ingredients are coated.
Enjoy! 

If your looking for a healthy alternative for a burger on a summers evening then I have got the answer for you! These are absolutely delicious, zesty with a little bit of heat and packed with flavor. They can be eaten with basically anything, enjoy them on a gluten free burger bun or chop them up and throw them into a summer salad. Give these a go, trust me you'll love them.
 

Two make 4 burgers you will need
2 salmon fillets (220g)
1 red chili 
1 lime
1 egg
1 leek
5 tbs almond flour
1 tbs coconut oil
salt
pepper

Extras
1 avocado
tomatoes
lettuce leaves
olive oil(optional)

Firstly start by removing the skins from the salmon fillets. Place the skin side down and run a very sharp knife along the bottom of the fillet, almost touching the chopping board. Hold the salmon fillet on either side while you run the knife along the bottom.

Next dice the salmon in to small pieces width ways.
 

Then finally chop the diced pieces so that the salmon is in little pieces. I think it is nicer not to have it minced, I feel it gives you a more 'meaty' burger. 

Finely slice the leek. 

On a pan over medium heat, soften the leeks with a teaspoon of coconut oil.

Finely chop the red chili. I prefer leaving the seeds in as I love that added spicy kick. Zest 1 lime. 
Add the chopped salmon, chili & lime zest into a medium sized mixing bowl.

Squeeze in the juice of half a lime to the salmon mixture and stir everything together.

Next add the egg and almond flour into the salmon mixture. Take the leeks off the heat and allow to cool a little.

Add the leeks to the mixture and combine everything together. The ingredients should all be well incorporated and the mixture should be a little wet but still hold together. 

Lightly dust a board with almond flour so that it is ready to lay the burgers on.

Divide the mixture into four, and shape four burger patties. Place a tablespoon of coconut oil on a pan over medium heat and place the burgers down gently on the pan.
Cook on one side for 10/12 minutes. The sides of the burger should being to turn white and it should look as though it is browning on the bottom. Do not flip the burgers if the look like they will not hold together. If the burger can be removed easily from the pan in one piece then it is ready to be flipped.
Cook for a further 7-10 minutes until the cooked through.

While the burgers are cooking prepare your toppings. I was feeling like a light dinner so I just lay my burger on a bed of lettuce with avocado and tomato. But go for what ever you are feeling, you can just as easily add the burger to a rocket salad or have it in a whole wheat bun or in a bagel. One ingredient I would definitely include is the avocado, honestly I think it makes the burger.

Layer the ingredients on top of your burger and finish off with a squeeze of lime, a drizzle of olive oil and some salt and pepper.

Enjoy with a lovely glass of white wine with friends and family! 
Yum!

Avocado is one of my favourite ingredients to work with, it is so versatile and pairs up amazingly with so many different flavors. I have even managed to work it into a pancake recipe with my avocado and cinnamon pancakes. Avocados, which are actually classified as a fruit, are rich in monounsaturated fat that is easily burned for energy. Personally, I eat a whole avocado virtually every day, which I usually put in my salad. This increases my healthy fat and calorie intake without seriously increasing my protein or carbohydrate intake. It is also very high in potassium and will help balance your vitally important potassium to sodium ratio.Eliminating grain carbs is one of the best ways to support your health and maintain your weight, but when you cut down on carbs, you need to increase your intake of healthy fats. Avocados are an excellent source, along with organic raw butter, coconut oil, and organic eggs, just to name a few! 

So go ahead, fill yourself up with this amazing fruit!

Per Serving
Calories 327
Calories from Fat 237
Total Fat 26.4g
Saturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 252mg
Potassium 574mg
Total Carbohydrates 26.8g
Dietary Fiber 11.8g
Sugars 1.6g
Protein 5.0g
Vitamin A 3%•Vitamin C 21%Calcium 1%•Iron 3%

What you will need
Half an avocado
wedge of lemon
sea salt
olive oil
gluten free bread

Toast your slice of bread in the toaster.
While this is toasting, remove the stone from the avocado, scoop out half and place it in the blender. Allow to blitz for 30 seconds, until everything is broken down.
Add a glug of olive oil and a squeeze of lemon. Blitz again until everything is combined.
Drizzle olive oil over the toasted bread and spread the avocado over. Sprinkle with sea salt, drizzle with one last bit of olive oil & lemon.

Enjoy!