Recipes SUPER GREENS SALMON NORI CONES
SUPER GREENS SALMON NORI CONES
High summer is all about fresh, light and healthy eating and in our kitchen that means raw food. It’s crunchy, packed with vitamins and fibre and incredibly delicious. Best of all? Going raw means no cooking!
- WHAT YOU WILL NEED -
- 4 nori sheets
- 1 ripe avocado, sliced and drizzled with lemon juice to prevent discolouration
- 200g sushi-grade fresh salmon, sliced
- 1 spring onion, finely sliced
- 2 cups baby spinach leaves
- ¼ long English cucumber, cut into batons
- micro rocket or any other micro greens
- Japanese mayonnaise or any other creamy (i.e. non-tangy) mayonnaise
- Cape Herb & Spice Tastebud ZESTY
- METHOD -
Use scissors to cut each nori sheet in half lengthwise so you end up with two rectangular shapes of nori per sheet. Make piles of vegetables and salmon a few centimeters from the short edge of each rectangle and roll up into a cone. Drizzle with mayo and sprinkle over Cape Herb & Spices Tastebud Zesty. This quantity makes 2 cones per person, ideal for snacking, if you want to make a more substantial meal of it, simply double up on the ingredients.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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