A fresh Salmon Basil Salad combining tender, flaky salmon with bright organic basil and crisp greens. Light yet satisfying, with vibrant flavors that balance richness and freshness in every bite.

2 salmon fillets
2 tbsp organic liquid basil
4 cups mixed greens
1 cup cherry tomatoes, halved
½ cucumber, sliced
1 tbsp olive oil
Juice of ½ lemon
Salt and black pepper

Season the salmon with salt and pepper. Heat olive oil in a pan over medium heat and cook for 3 to 4 minutes per side until golden and just cooked through. Let rest, then flake into large pieces.

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.

Whisk together lemon juice and organic liquid basil. Drizzle over the salad and toss gently.

Top with warm salmon and finish with an extra touch of basil if desired.

A crisp Asian-style chicken and broccoli salad with tender slices of chicken, fresh greens, and a vibrant ginger-soy dressing. Light, flavorful, and perfectly balanced with a touch of sesame warmth.

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2 chicken breasts
1 large head of broccoli, cut into small florets
1 carrot, julienned
2 spring onions, finely sliced
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp organic liquid ginger
1 tsp honey
1 tbsp toasted sesame seeds
Fresh coriander (optional)

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Season the chicken lightly with salt. Cook in a pan over medium heat for 5 to 6 minutes per side until cooked through. Let rest, then slice thinly.

Blanch the broccoli in boiling water for 1 minute, then rinse under cold water to keep it crisp and vibrant.

In a large bowl, combine broccoli, carrot, and spring onions.

Whisk together sesame oil, soy sauce, rice vinegar, organic liquid ginger, and honey.

Toss the salad with the dressing, top with sliced chicken, and finish with sesame seeds and fresh coriander.