Home
Ingredient
Beetroot, Edemane and mushroom salad - lunch
Introduce
Chef :
Emma-JaneBeetroot, Edemane and mushroom salad - lunch
A quick and easy lunchtime idea made using odds and ends/leftovers from my #fridgeforager raid. You can substitute my salmon for other meats or different fish if you prefer
Cooking instructions
* Step 1
Prepare the Edemane. If using from frozen pop them in a pot of boiling water for a few minutes to warm through.
* Step 2
Chop and add in the beetroot, avocado, cheese chunks, olives and salmon.
🐟 I always buy smoked salmon trimmings from the supermarket, because it's the 'offcuts' they are much much cheaper than buying a normal pack of smoked salmon. You could use tinned salmon if you can't get fresh.
* Step 3
Wash and add mushrooms. Raw chestnut mushrooms add great texture and flavour to salads. You can always book them if you don't like raw mushrooms of course.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic