Hi!
April starts really deliciously, there will be some colors on the plate, so that the warm days will come.
Salmon is a truly excellent product that should not be missing in your daily menu. It is rich in Omega 3 acids and antioxidants.
Today I have for you Salmon and Zucchini Kebab with herbal dip made from coconut yogurt. A true masterpiece. Light but nutritious and tasty
Ingredients:
- 2 pieces of salmon (choose wild/organic if possible)
- 1 whole zucchini
- Salad mixes
- Coconut yogurt / Or dairy-free
- Salt, colored pepper will be very salty, paprika, basil, parsley, oregano, rosemary and coriander
- Lime
- Extra virgin Olive Oil
Instructions:
Wash and cut the salmon into cubes, sprinkle with salt and black pepper.
Make thin strips of the zucchini (if you don’t have one, cut the zucchini into thin half-slides. Thread the salmon and zucchini slices onto a grill/drain toothpick, roll them up and stuff them to the very top of the toothpick.
Bake in the oven at 200 degrees for 15-20 minutes – check them.
In the meantime, wash the lettuce mix and arrange on a plate. In a small bowl, mix 3 tablespoons of olive oil, 5 leaves, 4 basil leaves and 2 tablespoons of lime juice + salt, colored pepper and red pepper, mix and pour over the salad.
In a separate small bowl, mix a few tablespoons of coconut yogurt + lime juice and lime zest + colored pepper + salt +basil, parsley, oregano, rosemary and coriander – mix and set aside.
Place the salmon kebab on a plate and pour the yogurt dip over it.
Enjoy !
