Salmon Mustard Spring Salad

Preparation : 10 Minutes

Cooking Time : 25-30 Minutes

Serves : 2-3 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Finally it’s spring! It was very cold but at least it was sunny! Today was the toughest day of my life, for dinner I made 3 completely different dishes haha. Salmon Salad for my love, Maccheroni with Tomato Sauce for Lev and Broccoli Parmesan Soup that was requested by Mack. Everyone is happy and so am I!

This salad is divine especially for spring. It’s fresh, creamy, mustardy and crunchy. The strawberries just give it a very nice background taste!

For this recipe, you will need:

350-400 gr (12-40 oz) of fresh Salmon

4 small Cucumbers, diced

1 Avocado, diced

1/4 Onion, chopped

3-4 Strawberries, diced

Salt & Pepper, to taste

Juice of 1/2 a lemon

1 Tbsp of Virgin Olive Oil

1 Tsp of Dijon Mustard

2 Tsp of Bavarian Sweet Mustard (Honey Mustard)

A drizzle of Honey

Curly Parsley / Cilantro, optional

Black sesame seeds, optional

PS. I prefer Bavarian sweet Mustard because it has nice mustard seeds and I love the texture. If you can’t fine it then sub with honey mustard.

Instructions:

1. Preheat your oven at 200 C (400 F).

2. Clean your salmon including the scales. Pad dry, season with some salt and pepper. Broil for 25-30 minutes. Make sure you cook it through, unless you buy salmon with sushi quality grade. Depending on the thickness of your salmon, the duration time of broiling varies. After that, let it cool and tear into small pieces.

3. During that time. You can prepare the salad. In a small bowl, add in salt, pepper, dijon mustard, Bavarian sweet mustard, honey, lemon juice and whisk.

4. Cut the cucumbers, onion and put the into a salad bowl.

5. Mix them with the mustard dressing.

6. Add in the avocado and mix them gently.

7. Add in salmon pieces and try not to over-mix it with the rest.

8. Serve the salad with some diced strawberries, garnish with some curly parsley and black sesame seeds.

Mango Avocado Spinach Smoothie (Vegan)

Photo 06.03.19, 12 10 34Preparation : 5 Minutes

Making Time : 5-7 Minutes

Serves : 2 Servings

Episode : 35 (Video Recipe is here)

Author : Christina Hann Trefzger

Photo 06.03.19, 12 10 06

Yay finally the weather is getting better here in Munich and just made this really delicious smoothie and it’s very easy to make. My kids love it and I am sure yours will too!

Ingredients:

1 Mango, medium size, diced

1 Avocado, cut

1/3 Cup of Frozen Spinach, drained

1-2 Cups of Tangerine Juice

A blender to blend all the ingredients

P.S. If you use fresh spinach, you’ll need a handful of it. And fresh spinach is a lot better. You can also sub the tangerine juice with apple juice, orange juice or pineapple juice. I like the combination of pineapple juice the most. Depending on which juice you’re mixing, the flavor with change a bit too. I like my smoothie a little bit thicker so I use about 1 cup of juice, if you like it a litte thinner then add more juice.

Instructions:

  1. Into your blender, throw in half of your mango, add all the spinach and then the mango again.
  2. Cut the avocado and scoop in the flesh into your blender.
  3. Add half of the juice, blend well.
  4. Add the rest of the juice, blend again. Give it a stir with a spoon if you need it.
  5. Enjoy it while it’s fresh. You can keep the smoothie in a fridge for 1-2 days. I won’t change the color. The acid from the juice and the mango keeps the avocado’s natural color. xoxo ๐Ÿ’‹