Citrus and Ginger Salmon Ceviche, with crispy kale.

 
 
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Quickest, healthy weeknight supper. Serves 1.


1 salmon fillet, diced 

1 thumb ginger, grated

2 limes, juice squeezed 

1 chilli, chopped

Big glug olive oil 

Large handful of kale 

1 avocado 

Salt and pepper 

  1. Heat the oven to 180 degrees.

  2. Pour a small drizzle of oil over your kale, season with salt and pepper and rub it all in. Pop in the oven for five minutes – keep an eye on it, it should crisp up without burning – this doesn’t take long.

  3.  Smash your avocado with some of the oil, lime juice, chilli and salt and lots of pepper.

  4.  Pour the remaining lime juice, olive oil and ginger over the salmon and toss together with avocado.

  5.  Add in your crispy kale and you’re good to go.