A paleo salad recipe with an Italian twist. Ramp up the health factor with this guilt-free meal that's ready in minutes.
Finely grated zest and juice of 2 lemons and 2 oranges
11/2 tbs salt flakes
500g skinless sashimi-grade snapper fillet (order from your fishmonger)
2 tbs extra virgin olive oil
200g green olives, pitted
3 celery stalks, thinly sliced lengthways, plus 1 cup celery leaves
2 bunches asparagus, blanched, halved lengthways
Combine lemon and orange zest and salt in a bowl. Place snapper in a ceramic or glass dish and rub salt mixture over fish to coat.
Chill for 2 hours or until slightly firm. Brush curing mixture off the snapper and chill until ready to serve.
When ready to serve, combine all remaining ingredients in a bowl. Season, then divide among serving bowls.
Thinly slice the snapper and arrange it over the top. Sprinkle with pepper to serve.