Serves 2
*Low Carb, Low Fat, Low Calorie, Gluten Free, Egg Free, Nut Free
Ingredients:
250g broccoli Florets
½ red capsicum (75g)
4 button mushrooms (120g)
½  large or 1 small Spanish Onion
Large handful of baby kale leaves (about 50g)
2 ‘hot’ smoked salmon fillets, skin removed and broken up into bite sized flakes. (Tinned Tuna or Salmon would work just as well and is even quicker!)
Miso Dressing:
1 shallot, diced
1 tbl dijon mustard
1 tbl white sweet miso
1/4 c. rice wine vinegar
1 tsp. maple syrup or agave nectar
3 TBL Olive oil
 
Method:
Combine all dressing ingredients in a jar or food processor and mix well.
Roughly chop your vegetables. Place first 5 ingredients, half of the dressing, and half of the trout in a food processor and pulse quickly until chopped roughly (in a Thermomix or similar this literally takes a couple of seconds – don’t overdo it or you will end up with mash!)
Divide your salad into bowls. Top with the rest of the salmon pieces and drizzle some extra if desired.  Keep the rest of the dressing in the fridge for your next quick salad!
Grind over some pepper and sea salt and serve!
Enjoy!!