INGREDIENTS
• 1 tbsp sweet chilli 
 sauce
• 2 tbsp lime juice
• 1 salmon fillet, cut into 
 chunks
• ½ avocado, diced
• 4 cherry tomatoes, chopped
• handful of coriander 
 leaves, chopped
• 1 tsp olive oil
• handful of kale,
 chopped 
• ½ tin mixed beans in 
 water, rinsed
• 1 roasted red pepper, 
 chopped

STICK IT TO SORE MUSCLES
This one is almost spot-on. “The protein and anti-inflammatories, with the monounsaturated fats of the avocado, will quickly repair micro-tears to your muscles and limit joint pain following endurance exercise,” says 
Bailey. She suggests replacing the sweetcorn with a low-carb, nutrient-rich veg such as 
kale to reduce the total carb content, giving you a near-perfect nutritional breakdown. If you’re gunning for full marks, opt for cans of mixed beans in water to cut the extra salt and sugar that other dastardly varieties hide.

METHOD
1 This is going to be quick, 
so get ready. Pre-heat the 
grill to a medium temperature. 
Combine the chilli sauce and 
1 tbsp lime juice. Thread the salmon chunks onto a metal skewer and coat in the sauce.

2 Mix together the avocado, tomatoes and coriander. 
Season with the remaining 
lime juice. Grill the skewers for 7-8min, turning half way. Your muscle fuel is 3min away.

3 Meanwhile, sauté the kale, beans and pepper for 2-3min 
in a little oil. Serve the salmon with veg and spoon the avocado salsa on the side. Voilà.

* Skewering the fish will ensure it cooks quickly 
and evenly.﷯ Just watch how much sweet chilli 
sauce you use – it can be high in sugar