Salmon buddha bowl

Serves - 2

Inspired by a fabulous ‘laxokado’ salad I had in Malmö Saluhall in Sweden from a company called Holy Greens.

Bursting with zesty greens and delicious salmon and avocado.

Nutrition per serving

Fat: 43 g

Carbs: 25 g / Fiber: 13 g (Net Carbs: 12 g)

Protein: 28 g

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Ingredients

• 160 g hot smoked salmon flakes

• 100 g broccoli spears

• 200 g shredded red cabbage

• 40 g watercress

• 20 g parsley

• 20 g coriander

• 20 g dill

• 1 avocado

• 40 g artichoke hearts

• 20 g pumpkin seeds

• 2 T bio yoghurt

• 1 T olive oil

• 10 g dill

• 1 lime (zest & juice)

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Method

1. Simmer broccoli for 5-10 mins.

2. Finely shred red cabbage and add to 2 bowls.

3. Add watercress, artichokes, herbs, and avocado.

4. Add broccoli, salmon flakes and pumpkin seeds.

5. Blend dill, olive oil with yoghurt and lime.

6. Drizzle dill yoghurt over salmon bowl.