Make the green gold sauce by combining 2 egg yolks, 3 anchovy fillets, 1 tsp Dijon mustard, 1 Tbsp apple cider vinegar, and salt & pepper
Slowly whisk in ½ cup La Española extra virgin olive oil to emulsify
Fold in ½ cup Greek yoghurt and ½ avocado
Mix in 1 cup packed mixed herbs (dill, mint and parsley) until well combined
Drizzle kale with olive oil and cook at 200°C for 5 minutes
Drizzle broccoli with olive oil and cook at 200°C for 5 minutes
Cook snow peas or sugar snap peas for 1 minute and place in ice bath
Cook frozen peas for 1 minute and place in ice bath
Cook barley according to packet instructions
Grate or julienne 2 carrots
Cook 4-6 salmon fillets in air fryer at 200°C for 10 minutes
Combine all salad components in a bowl and dress with green gold sauce
