James | 01 May 2024 | Gut Health, Gut Health Recipes

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.

 

 

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