MUSHROOM, SPINACH AND STRAWBERRY SALMON SALAD
Ľ cup (60ml) light olive oil
3 Tbsp (45ml) honey
2 Tbsp (30ml) white wine vinegar
1 tsp (5ml) Dijon mustard
250g button mushrooms, thickly sliced
100g asparagus, trimmed and blanched
100g strawberries, halved
1 red pepper, deseeded and sliced
1 packet baby spinach leaves, rinsed and dried
100g smoked salmon, cut into strips
Salt and black pepper to taste
- Whisk the oil, honey, vinegar and mustard together and season to taste with salt and black pepper. Set aside.
- Toss the mushroom, asparagus, strawberries, red pepper and spinach leaves in the dressing.
- Arrange on a serving plate.
- Add the salmon and top with some freshly milled black pepper.
Note – for an extra amorous touch add a sprinkling of thinly sliced fresh red chilli!
Nutrition info per serving
kJ = 1031,5kJ
protein = 9,2g
fat = 16,8g
saturated fat = 2,5g
monounsaturated fat = 11,5g
polyunsaturated fat = 1,9g
carbohydrate = 14,8
fibre = 2,6g
cholesterol = 5,8g
STOCK UP AND IMPROVE YOUR LOVE LIFE
Salmon and strawberries have high levels of zinc that raises testosterone levels as does the Vitamin E in asparagus and the Vitamin A that’s abundant in spinach and red peppers.
Mushrooms inhibit estrogen production and enzymes that promote testosterone conversion making sure that testosterone levels remain high.
Recipe and images courtesy of South African Mushroom Farmers' Association