Salmon Lunch Bowl |
Favourites 12
Total Time: 15 Minutes
Serves 2


  • 2 tbsp of dried instant wakame flakes
  • 1/2 bowl of cauliflower rice
  • 1 handful of mint, coarsely chopped
  • 1 handful of dill, coarsely chopped
  • 80g of finely shredded red cabbage
  • 1 handful of mung bean sprouts
  • 2 × 210 g tins of Alaskan red salmon or sardines
  • 2 soft-boiled eggs, halved
  • 1 medium ripe avocado, halved & flesh scooped out
  • 100g of Sauerkraut with Carrot, Caraway Seeds & Juniper Berries
  • 80ml of Miso, Tahini & Umeboshi Dressing


  1. Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside. In a medium bowl, combine the cauliflower rice, mint and dill.
  2. Divide the cauliflower rice, cabbage and mung bean sprouts between two serving bowls. Top with salmon, soft-boiled eggs, avocado, wakame and sauerkraut. Drizzle with Miso, Tahini & Umeboshi dressing to serve.

Recipe courtesy of The Beauty Chef Gut Guide by Carla Oates (Hardie Grant, £20) Photography © Rochelle Eagle. Published on 16th May.

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