California Smoked Trout Salad with Macadamias

Need

• The Dressing

• 2 cloves garlic
• 30 Grams fresh ginger (weight after peeling)
• 1/2 red chilli (reserve other half for salad)
• 60 Grams soy sauce
• 20 Grams coconut sugar
• 20 Grams apple cider vinegar
• 120 Grams fresh lemon juice or lime juice
• 1 Teaspoon ground white pepper
• 1 Pinch dried red chilli flakes
• 2 Teaspoons dried herbs of choice
• 100 Grams Extra Virgin Olive Oil (EVOO) BUY

• The Salad

• 1/2 Napa or Wombok cabbage, shredded
• 4 stalks celery, sliced thinly on the angle
• 6 spring onions, sliced on the angle
• 1 capsicum/bell pepper red, deseeded and diced
• 2 shallots, finely diced
• 1 Bunch fresh coriander or cilantro finely chopped
• 2 Handfuls fresh herbs of choice, we used mint, basil, Vietnamese laksa leaves and perilla leaves
• 1-2 ripe avocados, peeled and diced
• 1 Punnet Heirloom cherry tomatoes cut into quarters
• 200 Grams hot smoked trout, (smoked salmon or smoked chicken are worthy substitutes)
• generous Handfuls fresh bean sprouts
• 1 Handful roasted salted macadamias, roughly chopped

Do

1  

To make the dressing place all ingredients except EVOO into the Thermomix bowl and blend 10 sec/speed 10

2  

Add EVOO and combine 5 sec/speed 5. Set aside until ready to serve salad.

3  

Prepare salad in a very large mixing bowl by combining all ingredients except macadamia nuts. Toss gently with a little of the dressing.

4  

Serve immediately with plenty more dressing drizzled over and garnished with the chopped macadamias.