CRAVING A QUICK, HEALTHY, AND DELICIOUS LUNCH THAT’S PACKED WITH NUTRIENTS AND FLAVOUR? You’re going to love this Salmon Lunch Bowl, lovingly crafted by our ‘beauty chef’ contributor, Carla Oates! It’s gluten-free, dairy-free, and easily adaptable for various dietary needs. Plus, it’s bursting with omega-3s, protein, and gut-friendly ingredients, keeping you feeling full and energised all afternoon long.
Prep and cook time? A breezy 10 minutes! So gather your ingredients and let’s whip up this delightful and nourishing lunch in no time!
what you need:
2 tablespoons dried instant wakame flakes (gluten-free)
1/2 small head of cauliflower, riced (use brown rice instead for a more filling option)
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 (omit if not tolerated)
2 x 210 g (71⁄2 oz) tins Alaskan red salmon (use canned tuna or shredded chicken instead for a lower-mercury option)
2 soft-boiled eggs, halved (omit if not tolerated)
1 medium ripe avocado, halved & flesh scooped out
2 heaped tablespoons sauerkraut juice (use plain yogurt or unsweetened applesauce instead)
2 tablespoons olive oil
1 teaspoon Dijon mustard (use tahini or lemon juice instead)
what you do:
* Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside. Meanwhile, heat the cauliflower rice (or brown rice) in a pan with a dash of water and salt and pepper until cooked through.
* Combine lemon juice, mustard (or tahini/lemon juice) and olive oil in a small bowl to make a dressing.
* Divide the cauliflower rice (or brown rice), cabbage and mung bean sprouts (omit if not tolerated) between two serving bowls.
* Top with salmon (or tuna/chicken), soft-boiled eggs (omit if not tolerated), avocado, herbs, wakame and sauerkraut (or yogurt/applesauce).
* Drizzle with dressing to serve.
Tips:
* This recipe is also delicious served cold, so it’s perfect for a packed lunch.
* If you’re short on time, you can use pre-cooked brown rice or quinoa instead of ricing the cauliflower.
* Feel free to get creative with the toppings! Other options include cucumber, cherry tomatoes, or a sprinkle of hemp seeds.
connect
CLICK HERE to find out more about Carla
+ HERE to shop The Beauty Chef range
+ HERE to check out and buy her books