Sally Obermeder is co-host of Channel 7’s
The Daily Edition, founder of lifestyle blog
SWIISH.com and a breast cancer survivor.
In 2014, Sally and her sister Maha Koraiem, a certified Health and Nutrition Coach, became best-selling authors with the release of their book Super Green Smoothies.
Here Sally and Maha share a recipe from their latest book Simple and Lean. Pick up a copy of Simple and Lean from Kmart, Big W, Target, Myer, David Jones, a good bookstore or shop.swiish.com.
SMOKED TROUT AND MANGO SALAD
DAIRY FREE // GLUTEN FREE // SUGAR FREE // PALEO // 1356 KJ/32 CAL PER SERVE // SERVES 2
INGREDIENTS
- 90g (3¼ oz/2 cups) baby spinach leaves
- 200g (7 oz) hot smoked trout, sliced
- 1 large mango, thinly sliced
- 115g (4 oz/1 cup) bean sprouts
- 1 fresh red or green chilli, seeded and thinly sliced
- 15g (½ oz/½ cup) mint leaves roughly torn
- 15g (½ oz/½ cup) coriander (cilantro) leaves, roughly torn
DRESSING (OPTIONAL)
- 1 garlic clove, crushed
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons rice malt syrup
- 2 tablespoons coriander (cilantro) leaves, finely chopped
- 1 fresh red chilli, seeded and finely chopped
METHOD
- In a small bowl, mix together all the ingredients for the dressing.
- On a platter, place the baby spinach leaves.
- Top with the trout, mango slices, bean sprouts, chilli, mint and coriander.
- In a small bowl, mix together all the ingredients for the dressing.
- On a platter, place the baby spinach leaves.
- Top with the trout, mango slices, bean sprouts, chilli, mint and coriander. Enjoy!
NOTES
This salad also works well with tinned tuna. We suggest using tuna in spring water: because the dressing is so flavoursome, it’s best to use tuna that is closer to its natural flavour.
You can get smoked trout at the supermarket. It comes shrink-wrapped and in a fillet. Here we’ve used hot river trout, but you can also use rainbow trout, or even hot smoked salmon. They all work beautifully in this recipe.
