Smoked Salmon & Red Cabbage Salad with Apple Avocado Mousse

I had trouble deciding what to put into the heading of this vibrant and nutritious lunch as there are so many foods featuring in this salad!! I originally set out to make a red cabbage and green apple sesame slaw from a recipe found from 'Choosing Raw' but ventured a little further with my weekly theme of smoked salmon lunches combined with an apple avocado mousse! I absolutely love the colours of this salad, something a slice of ham in a ham and cheese sandwich cannot beat with a pot of gold (sorry dad!).

Smoked Salmon & Red Cabbage Salad with Apple Avocado Mousse

Versus the ham???

Slice of Ham

Here is what i used...
Small handful of Spinach leaves
1 small Carrot grated
3/4 cup shredded Red Cabbage
1/3 cup chopped smoked Salmon
1 Tablespoon Pepitas
Tumeric finely grated to garnish

Apple Avocado Mousse
1 medium avocado (or 2 small)
1 peeled, cored and chopped green apple
1 Tablespoon of water

Place the chopped apple, water and avocado in a food processor and blend for around 10 seconds until a creamy consistency is formed. You could use a hand mixer if you prefer.

Mix the red cabbage, spinach leaves, carrot and smoked salmon in a bowl, add the pepitas and top with the avocado mousse and finely grated tumeric.... 

Pretty Red Cabbage

So colourful!

...and you have a gloriously vibrant Smoked Salmon & Red Cabbage Salad with Apple Avocado Mousse! I had mine with a boiled egg also :)

Sided with a boiled egg

Here is the original red cabbage recipe that also looks oh so tasty! AND

Crunchy Red Cabbage and Green Apple Sesame Slaw

(vegan, raw, gluten free, soy free)
Serves 2-3


Cabbage is inexpensive, easy to find, and full of antioxidants and glucosinolates that may aid in cancer prevention.

For the salad:
3 cups thinly shredded red cabbage
1 large granny smith apple, shredded
2 tbsp hemp seeds

For the dressing:
1/4 cup tahini
3 tablespoons water
2 teaspoons agave nectar or maple syrup
1/2 teaspoon sesame oil
1/4 – 1/2 tsp sea salt (to taste)
1 tablespoon apple cider vinegar

1. Whisk dressing ingredients together and set aside.

2. Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat everything well! (I think I used about a half cup.) Serve.

The salad is simple and absolutely delicious in its own right, but to make it more complete as a meal, you can add chickpeas!