Salmon Lunch Bowl
Lunch bowls make organising your midday meal effortless, and they are a brilliant way to ensure you are getting a balanced meal with lots of vegetables, a few complex carbs, good fats and some protein. This recipe is rich in omega-3s, protein and fermented goodness. Sauerkraut contains a host of beneficial pro-, pre- and postbiotics. Salmon, eggs and red cabbage are all great sources of L-glutamine, an amino acid that helps strengthen the gut lining and prevent leaky gut syndrome.
- 2 tablespoons dried instant wakame flakes
- 1⁄2 small head of cauliflower, riced
- 1 handful mint, coarsely chopped
- 1 handful dill, coarsely chopped
- 80 g (23/4 oz/1 cup) finely shredded red cabbage
- 1 handful mung bean sprouts
- 2 × 210 g (71⁄2 oz) tins Alaskan red salmon
- 2 soft-boiled eggs, halved
- 1 medium ripe avocado, halved & flesh scooped out
- 2 heaped tablespoons sauerkraut
- juice of 1/2 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside.
- Meanwhile, heat the cauliflower rice in a pan with a dash of water and salt and pepper until cooked through.
- Combine lemon juice, mustard and olive oil in a small bowl to make a dressing.
- Divide the cauliflower rice, cabbage and mung bean sprouts between two serving bowls. Top with salmon, soft-boiled eggs, avocado, herbs, wakame and sauerkraut. Drizzle with dressing to serve.