Thai Turkey Burgers with Almond Carrot Slaw
Healthy burgers infused with Thai flavours and topped with a crunchy, refreshing slaw for a healthy and satisfying meal. INGREDIENTS 500 ...
Kale, Salmon and Beetroot Salad
My new Kale, Salmon and Beetroot Salad is a vibrant mix of nutrient-dense ingredients designed to support your wellbeing.
INGREDIENTS
4 Beetroot, Cooked (sliced into quarters)
2 tbsps Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Honey
1/4 tsp Sea Salt
4 cups Kale Leaves (finely shredded)
1/2 cup Radishes (thinly sliced)
1 tin Canned Wild Salmon
DIRECTIONS
1. Make the dressing in a small bowl by whisking together the olive oil, apple cider vinegar, honey and sea salt. Set aside.
2. Add the kale to a bowl and add half of the dressing, using your hands to massage it into the kale leaves. Then add the radishes, salmon and beets.
Drizzle the remaining dressing on top. Serve and enjoy!
NOTES
LEFTOVERS
Refrigerate in an airtight container for up to three days.
ADDITIONAL TOPPINGS
Add your favourite nuts and seeds.
NO SALMON
Use canned tuna or sardines instead.
