The weather is warming up here in Sydney, which means picnics and barbecues are the mainstays of eating. We Sydney-siders love a chance to eat in the great outdoors, whether its on a towel at the beach, on a friend`s verandah or in the park. Summer is when Sydney is at its showy-off best: hot days, blue skies, balmy nights when the sun takes forever to set, festivals, long days at the beach…
Reading this, you wouldn’t actually realize that summer is my least favourite season. The heat and I are enemies. I only have to look out the window on a summer day and I am burnt. My Anglo Celtic skin demands broad-brimmed hats, long sleeves, SPF 50-plus and shade. Give me a shady spot with a tall glass of something cool and spiked and a slightly breeze and I am happy.
The best part about summer is eating fresh, healthy food. As a pescetarian of some 25 years it is the perfect opportunity to indulge in salad with a protein hit.
This salad is the perfect meal or side dish for Christmas Day – it has crunch, luxury items like macadamia nuts, greenery, and some protein. It takes minutes to throw together but looks and tastes amazing.
It would also be a perfect Boxing Day meal, an ideal antidote to the previous day`s eatfest.
I recommend assembling this salad right before serving so it doesn’t wilt – you really want the crunch of the cabbage leaves. This salad serves 4 so feel free to multiply it to serve the number of guests on Christmas Day. I always serve salad dressing on the side rather than pouring it over.
One Chinese cabbage (wombok) shredded finely
Two packets hot smoked salmon, roughly broken up – I prefer the pepper fillets
One bunch flat leaf parsely, leaves removed and stems discarded
300 grams roasted macadamias
freshly ground sea salt and black pepper
¼ cup extra virgin olive oil
¼ cup lemon juice
2 teaspoons minced garlic
LET`S GET TO IT:
Place all ingredients, except the dressing, in large salad bowl and toss. Serve with dressing on the side.
Dressing: place all ingredients into a glass jar with screw top lid and shake until combined. Place in glass serving jug. If making dressing in advance remove from fridge about 20 minutes before serving.