Crunchy Spring Salad


I was blessed to have a house full of truly beautiful people and shared dinner with Love.

With our salmon fillets, I made a delightful salad that could possibly be my yummiest ever! I know that when I am honouring how far I have come from how I used to eat in the past, I come alive. There’s an honesty in the way I prepare food and feel the care for myself and others I am sharing food with. It’s changed more recently where I only want to give myself loving food and eat honouring my body.


Baby cos or baby gem lettuce
Shaved fresh fennel
Shredded coconut
Fresh mint leaves
Wakame flakes (or any seaweed flakes)
Chopped toasted almonds
Lemon juice and olive oil dressing
Ground black pepper


Chop the lettuce into chunks
Finely slice the fresh fennel
Break whole mint leaves in half
Cut avocado into chunks
Roughly chop almonds

In a jar with a lid that seals, make a dressing with 1/3 lemon juice, 2/3 olive oil (you could use macadamia or avocado oil as an alternative), with ground black pepper. Shake well. Dancing compulsory.

Combine all ingredients in a large bowl and toss well so the dressing coats everything well.

Serve on it’s own or with fish or meat.


2 thoughts on “Crunchy Spring Salad

  1. Sarah, I have to say, wow! This looks amazing! I can only imagine the crunch of the salad, the zing of the flavours and the warmth of the love as you consume in June… or May, as the case may be! The salad feels like such a nourishing, full bodied, spring delight. Once the weather gets warmer, that salad feels like it will gently awake the body to the beauty of summer. Enjoy!

  2. I was inspired by your creation here as my family were visiting for lunch and made a similar version accompanied with marinated satay chicken skewers, the fresh fennel flavors along with the shredded coconut and lime juice are an amazing combination to awaken the joy of sharing a meal together ❤

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