Salmon Lunch Bowl

Serves 2
Total Time
15 Minutes
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
Step 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.

Step 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.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily