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@momstertribe: Cronic illness sucks, but last semester of my Theraputic Massage Certificate! #zepetotiktok #cronicillness #theraputic #mastcellactivationsyndrome #fall
MomsterTribe
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Wednesday 04 November 2026 21:41:42 GMT
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summer courgette, mint and parmesan salad with crispy skin salmon One of those gorgeous summery dishes that is so simple to make but tastes like something you would order in a restaurant. Because the dish is quite light, it pairs well with a fattier protein, such as salmon, trout, or chicken thighs, but use whatever you like! to serve 2 581 kcal & 46g protein 1 medium courgette 120g drained chickpeas 1 tbsp fresh mint, finely chopped 1 large spring onion, finely sliced ½ tsp red chilli, finely diced Zest of 1 lemon 1 tbsp extra virgin olive oil 40g Parmesan, shaved 200g thick full-fat Greek yoghurt 1 tsp garlic purée Squeeze of lemon juice 2 salmon fillets Method Mix the Greek yoghurt with garlic purée, a squeeze of lemon juice and a pinch of salt. Use a mandoline or vegetable peeler to shave the courgette into THIN rounds/ ribbons. Combine with chickpeas, mint, spring onion, red chilli, lemon zest and olive oil in a bowl but don’t season yet to keep it crisp. Season the salmon fillets with salt and pepper. Heat 1 tsp olive oil in a non-stick pan over medium-high heat. Place the salmon skin-side down and cook for 4 minutes pressing down until the skin is crisp. Flip and cook the other side for 2–3 minutes, until just cooked through. Just before serving, season the courgette salad with salt and pepper to taste and toss gently. To plate up, spread the garlic yoghurt across the base of two plates. Top with the courgette salad, scatter with shaved Parmesan, and add the crispy salmon on top or to the side. Finish with a drizzle of olive oil or an extra squeeze of lemon if you like. #healthyrecipes #healthyfood #EasyRecipes #salad
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