kale-salmon-beet-salad

Kale, Salmon and Beet Salad

Total time: 50 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

4 - Beets, medium size, skin on, washed

2 tb - Olive oil

1 tb - Apple cider vinegar

½ tsp - Honey

⅛ tsp - Sea salt

8 cups - Kale leaves, finely shredded

¼ cup - Radishes, thinly sliced

1 can - Salmon, canned

UTENSILS

Oven, Foil, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 200°C. Wrap the beets in the foil and bake for 30 minutes until cooked. Remove the beets from the oven and let them cool. Once cooled, peel and slice into quarters.

2. Whisk the olive oil, apple cider vinegar, honey and sea salt in a small bowl. Set aside.

3. Add the kale, radishes, salmon and beets to a bowl. Toss to mix well. Drizzle the remaining dressing on top.

4. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 221g

Energy (kcal)

246.1

Carbs (g)

8.8

Proteins (g)

19.0

Fats (g)

14.3

Fibre (g)

5.0