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02 Jun, 2024

Salmon, artichoke and pesto salad

Nothing screams spring-summer like a crunchy salad with sweet gem lettuce and seasonal ingredients, finished with a fresh, vibrant pesto. This salad is a firm favourite here at Detox Kitchen - it’s so simple and so fresh. You can easily change up the ingredients and protein too, keeping a base of lettuce and pesto.

Recipes

Serves 1 as a main

Ingredients:

  • 1 gem lettuce, torn apart into big leaves
  • 80g broad beans, cooked
  • 50g peas
  • 3-5 artichoke hearts, drained and chopped into quarters
  • 4 radishes, chopped horizontally into rounds
  • 1 wild salmon fillet, roasted at 180 for 20-25 mins and cooled

For the pesto:

  • 1 large handful of kale
  • 1 handful basil
  • 50g cashew nuts
  • 25g sunflower or pumpkin seeds
  • 2 tbsp olive oil
  • Good pinch
  • Salt

Zest and juice of 1/2 lemon

Method:

  1. Make your pesto dressing by blitzing all ingredients together until smooth.
  2. Plate up your salad starting with the gem lettuce, followed by the artichokes, broad beans and peas, radishes, then the salmon (or protein of choice) and finished with a generous dollop of pesto. You can also sprinkle some lemon zest and pumpkins seeds over the top to finish. We recommend a squeeze of fresh lemon too! Enjoy.

For when you don't want to cook, enjoy our fresh, summery, ready-to eat meals just like this one on our meal plans. This salad is available as part of our core Fridge Fill range - available every day! Check out the options here or take our quiz to find a plan that works for you.