Hey ho – you quite possibly didn’t see my last bog post where I mentioned I had recently had another melanoma diagnosed – luckily so early it shouldn’t be a problem, I just have a wide excision to look forward to on the 16th December. (This is where the surgeon re-cuts around and below where the mole has already been removed to ensure no cancerous cells remain – falalalala). I have had three of these procedures before, one for a melanoma almost 5 years ago, and the others just to be sure when removing changing moles. (As well as a conservative guess at about 20 other moles removed). Consequently I know what I’m in for, and although ‘hurrah’ it’s all good news that the melanoma has been found and is being dealt with, I have to tell you it does kind of suck the fun out of the lead up to Christmas. I find myself lurching between big pots of tea and comforting ginger and walnut biscuits during the day to a hefty scotch in the evening, and the following day I crave something like this salad which is basically health on a plate – discounting for the calorie/fat police out there that it does contain around 2 tablespoons of mayo and 1/2 teaspoon of sesame oil per serve…!
Anyhoo, apologies for sounding a bit glum, but it’s real life and that’s just the kind of crap that happens sometimes – I am sure I will have regained my equilibrium by Christmas, having the boys at home is always the perfect antidote 🙂 Even if you are in the absolute peak of good health, glowing with vim and vigour, can I suggest you give this salad a go just for the deliciousness of it – it is so seriously good – with a surprising flavour punch, fantastic texture with the crunch of the slaw, creaminess of the avocado and moist, tender salmon. I have made the recipe to serve two, but you can easily double or triple the amounts – and it would also be really lovely swapping the salmon out for left-over roast chicken or a quick marinaded and pan fried beef or pork fillet if you fancy.
1/3 cup whole egg mayonnaise
2 tsp Tamari or soy sauce
1 tsp sesame oil
3 tbsp water
200g hot smoked salmon
Whisk mayo with Tamari, sesame oil and water. In a huge bowl combine the cabbages, carrot, sesame seeds and spring onions (reserving some for garnish), avocado (ditto reserving some) and broccoli. Pour in about half the dressing and leave to sit for 10 minutes. Toss and serve topped with remaining avocado and salmon, a drizzle more dressing and a sprinkling of sesame seeds. . I am a bit of a salt fiend ( I know, I know) so if you prefer you can make the dressing with 1 tsp Tamari first, then taste and only add more if you think it needs it after you’ve added it to the salad – it’s quite a big mound of veges to dressing ratio 🙂