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Each one of us has around 100 trillion microbes in our guts. Also known as our gut microbiome, our gut flora ...
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As we edge closer to spring, this salad offers a delightful mix of freshness from the pesto, with the richness of salmon and bacon, making it a fulfilling yet not overly heavy meal that’s perfect for your Spring recipe book.
Ingredients:
1/2 cup Basil Leaves (picked)
20 grams Parmigiano Reggiano
1/4 cup Extra Virgin Olive Oil 1/2 Lemon (juiced)
1/4 tsp Sea Salt
8 leaves Romaine (roughly chopped)
1/4 cup Radishes (sliced)
4 slices Organic Bacon, Cooked (chopped)
100 grams Smoked Salmon
1 tbsp Chives (chopped)
DIRECTIONS
NOTES
LEFTOVERS
Refrigerate the salad and pesto in separate airtight containers for up to three
days.
MORE FLAVOUR
Add chilli flakes on top for spice.
ADDITIONAL TOPPINGS
Top with sliced avocado.
NO PORK
Use turkey bacon instead.
NO CHIVES
Omit completely or use salad onion tops or fresh herbs such as dill or parsley.