Avocado & Papaya Salmon Salad

Serves 4

The ‘papaya salmon’ in this salad is really trippy. When I first tried it, I thought it was damn delicious, but seriously weird. Paired with avocado, it makes a really hearty and tasty dish.

Papaya salmon

110 g (3¾ oz/1 cup) golden linseed (flaxseed) meal

1 teaspoon garlic granules

1 teaspoon onion granules

1 teaspoon dulse flakes

1 teaspoon dill tips

1 whole papaya, peeled, seeded and cut into 2.5 x 5 cm (1 x 2 inch) chunks

Kale, cumquat & avocado salad

1 large avocado, flesh diced

140 g (5 oz/2 cups) shredded kale

90 g (3¼ oz/1 cup) snow pea (mangetout) sprouts

200 g (7 oz/1 cup) cumquats, sliced into rings; if unavailable, use a handful of sliced mandarin segments

To serve

3 tablespoons black sesame seeds

1 batch Ginger & miso dressing, in a squeeze bottle

alfalfa sprouts, to garnish

• Place all the papaya salmon ingredients, except the papaya, in a bowl and toss until well combined. Roll the papaya chunks in the mixture, then place on a mesh dehydrator tray.
• Dehydrate at 40°C (105°F) for 5 hours, or until the outside is crispy. (If you don’t have a dehydrator, place the papaya mixture on a baking tray and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour.)
• When the papaya salmon is ready, arrange the salad ingredients among four bowls or plates. Arrange the papaya salmon on top. Sprinkle with the sesame seeds, drizzle with the dressing, garnish with alfalfa sprouts and serve.