seafood and avocado salad

This fresh little beauty is adapted from Lee Holmes’ Supercharged Food. Her selection of tasty recipes and simple dressings make feeding the masses that much more joyful.

Regarding the health benefits of this salad, she writes:

An exceedingly good source of protein and omega-3 fatty acids, prawns also contain high levels of vitamin B12 – an important vitamin for those with digestive difficulties, as it is essential for making blood red blood cells and nerve cells. Prawns also contain immune system boosters such as zinc, phosphorus, potassium and selenium, as well as iron, calcium and magnesium.

Excellent. So with this – and Easter traditions – in mind, I went one step further with an all out seafood salad fiesta. This went to the table alongside my ruby red grapefruit, smoked salmon and roquette salad for Easter Sunday lunch in my attempts to nourish and impress my beloved family on their trip to Sydney for the long weekend. Dare I say, I think it worked… With a splash of pinot gris in our glasses, this proved to be a delightfully festive yet simple, light lunch with all the feel good factors – tasty and healthy – WIN!

  • 12 cos lettuce leaves
  • 2 avocados, sliced
  • 1 Lebanese cucumber (or half a continental), thinly sliced
  • Half a punnet of cherry tomatoes, halved
  • 1/4 cup mint leaves
  • 1/4 cup fresh dill, chopped
  • 1 red onion (optional, or sliced so that it’s easy to dodge!)
  • 1 cup cooked prawns, shelled and cleaned
  • 1 cup cooked crab meat

Lemon & Garlic Dressing:

  • 125mls extra virgin olive oil
  • 125mls grape seed oil
  • 2 tblsp apple cider vinegar
  • 1 clove garlic, crushed
  • 2 tblsp lemon juice
  • Salt & pepper

(This dressing will keep in fridge for up to 5 days.)

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I bought my prawns and crabmeat from my local fish shop – shelled, cleaned, cooked and just asking to be tossed around with a bunch of greens. Too easy. Arrange the lettuce so that it lines a big salad bowl. Toss the rest of the ingredients in on top, leaving the seafood to sit on top. Drizzle with the dressing – you will only need about half of the mixture so pop the rest in the fridge ready for other salad concoctions – and serve.

Serves four.

no crust no fuss quiche

This has become a staple in our ‘sensitive’ home. Inspired by Lee Holmes’ crustless quiche, this one has all the bases covered on the ‘feel good’ front. My gluten-free, dairy-intolerant housemate and fructose free me love baking up a big batch of this for the week ahead. It happily travels with us to work, it’s comfortably waiting when we stumble through the door at the end of a long day…and peps us up with a belly full of warmth after a morning at the gym. We’ve been known to mix up the veggie selection, add bacon, sliced chicken or a tin chilli tuna for a carnivorous alternative or mix and match herbs and spices. But one thing’s for sure, we keep on coming back for more.

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  • 8 eggs
  • 125ml almond milk (or milk alternative)
  • 2 tblsp nutritional yeast flakes (optional – cheesey flavouring for the non-dairy, or alternatively add your favourite baking cheese)
  • 1/2 tsp sea salt
  • 1 1/2 cups sautéed chopped mixed vegetables (we love garlic, spinach/kale, zucchini, red capsicum, cherry tomatoes, pumpkin/sweet potato as a good combo…and I like to mix up the oils in the sautéing to include sesame, coconut or olive)

We also love..

  • A sprinkle of paprika
  • Tsp or two of chilli paste or chopped fresh red chilli

Preheat oven to 180 degrees C and grease a 22cm diameter pie dish. I tend to lay grease proof paper for easy removal later.

Whisk the eggs in a large bowl, then whisk in the milk and yeast flakes. Scatter the veggies (and meat, if using) in the pie dish and pour the egg mixture over the top.

Bake for 25-30mins or until it is set in the middle and the top has lightly browned.

Serves 4.