Lomi – Lomi Salmon & Avocado Salad

Enjoy a taste of Hawaii with lomi lomi salmon & avocado salad, elevated by Philmore Harrison's Bourbon BBQ Sauce.

Classic Hawaiian lomi-lomi salmon just got healthier in this delicious salad dish. The salmon is cured with low-carb coconut sugar and served with velvety avocado and crunchy red peppers.

How To Serve Lomi-Lomi Salad?

You can serve it as is, or with a side of simple cooked white or sweet potatoes for extra carbs. or with a side of boiled white potatoes flavoured only with butter, salt and pepper. or olive oil can be used for a dairy-free version.

INGREDIENTS

For the salmon

  • 300 –350 g / 0.7 lb salmon fillets (skinless, otherwise remove the skin with a sharp knife)
  • 6 tablespoons sea salt (don’t worry, just for curing!)
  • 4 tablespoons coconut sugar (also for curing)
  • 2 tablespoons finely chopped coriander/cilantro (or basil)

For  the Salad

  • 2 medium tomatoes, quartered, seeds removed and diced into small cubes
  • 80 grams Phillimore’s BBQ Sauce
  • 1/2 large red pepper/capsicum, diced into small cubes
  • 2 spring onions, finely diced (green and white parts)
  • 2 tablespoons chopped fresh coriander/cilantro (or more if you like)
  • 1/2 large avocado, diced
  • Juice of 1/2 lime
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut aminos or Tamari (optional)
  • 1 tablespoons olive oil
  • 1/2 teaspoon chilli flakes or chilli powder (finely chopped fresh chilli can also be used)
  • A teaspoon or two of black or white sesame seeds for garnish (optional)

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