This super salad is so virtuous it should come with a halo. But it’s also filling, quick to assemble (perfect after a long day at work) and packed with skin-boosting foods that will make J.Lo jealous of your healthy glow

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The recipe comes courtesy of Dr Thivi Maruthappu, Britain’s only dual qualified consultant dermatologist and nutritionist. The London doctor has just published her first book, SkinFood: Your 4-Step Solution To Healthy, Happy Skin (Piatkus, £11.99), which unpicks the links between what we eat and the health of our skin. It’s packed with delicious, nutrient-packed dishes (breakfast, lunch, dinner, snacks) for optimal skin health. And, as someone with a busy job and three children, Thivi is big on quick options, which is music to our ears.

So, what’s cooking, Thivi? “We all need a recipe we can turn to when we want to look and feel our best in advance of a big event. This salad ticks all the boxes and contains some of my favourite skin foods topped with a probiotic-rich tangy miso dressing. It’s both filling and flavoursome as well as being gorgeously good for you. If you’re short on time, feel free to use pre-cooked, vacuum-packed salmon fillets – although try to avoid anything honey-glazed, as it tends to be higher in refined sugar. You could just as easily replace the salmon with spiced chickpeas or crispy tofu, if you eat a plant-based diet.”

The Ultimate Skin Fuel Salad

  • Serves 2


  • 75g baby spinach
  • 40g cashew nuts
  • 100g cherry tomatoes, halved
  • 1 avocado, flesh sliced
  • ½ cucumber, cut into chunks
  • 2 pre-cooked salmon fillets
  • 200g cooked grain of choice, cooled

For the dressing:

  • 1 tbsp miso paste
  • Juice of 2 lime
  • 1 tsp honey
  • 0.5cm fresh ginger, peeled and grated
  • ½ tsp grated garlic or ½ garlic clove, crushed
  • 1 tbsp olive or avocado oil


  1. Put the spinach, nuts, tomatoes, avocado and cucumber in a large serving bowl. Gently flake apart the salmon fillets and add them to the salad, along with the cooked and cooled grains.
  2. Put the dressing ingredients in a small bowl and whisk together until combined.
  3. Pour half the dressing over the salad and toss together using salad tongs. There should be enough dressing left over for 2 further servings; you can store this in the fridge in a sealed jar for 4 days.

Skin Food (Piatkus, £11.99) by Dr Thivi Maruthappu is out now