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I LIKE THIS RECIPE BECAUSE ... I was inspired to make this during a visit to London earlier this year, particularly as I loved how the red onion gave the salad an extra tanginess. The sweet and sharp combination of honey and balsamic dressing really does accompany the smooth tastes of  the avocado pesto well. I love how the chopped apple blends, try to go for a sweet choice such as the Bramley, well with the beetroot ... I could go on and on about this salad!
For The Salad
1 red onion peeled and sliced
200g green beans
200g cherry tomatoes washed and halved
1/2 cucumber diced
1 bag of rocket washed
1 apple peeled and sliced into thin slices
400g cooked beetroot
For The Dressing
1 teaspoon garlic granules
1/4 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon runny honey
1 teaspoon wholegrain mustard
120g smoked salmon
For the Avocado Pesto
1 avocado peeled; mashed
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon chilli powder

1. Slice the red onion and place in a medium sized bowl, then drizzle red wine vinegar over and toss together. The vinegar will take away the acidic burn you can get with red onion oh, and you will get a spectacular colour added t the salad too! Cover the bowl over with foil.
2. Blanch the green beans in boiling water for 4 minutes until they are tender. Drain in cold water, making sure they are rinsed completely. Then, set aside.
2. Chop the tomatoes, onion, cucumber, rocket, apple and beetroot. Add to the onion already in the bowl and stir in the green beans.
3. In a small bowl, mix the garlic granules, salt, black pepper, olive oil, balsamic vinegar, honey and mustard. Stir to combine.
4. Place the ingredients for the pesto either in a food processor or in a medium-sized bowl and stir them intensely for 2-3 minutes until smooth.
5. In a small skillet, dry-fry the walnuts for several minutes. Do not move away from the hob whilst cooking them as you do not want them to burn. Once warmed add to the salad and toss the ingredients to combine.
4. Add the smoke salmon into the salad. Distribute onto plates, then, dollop the salsa on top of each portion. Fab!

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