Feel-good food
Rainbow slaw with salmon
SERVES 2 PREP AND COOK TIME 30 MINUTES THIS RECIPE IS GLUTEN FREE. THIS RECIPE IS
PORTABLE
120g skinless, boneless salmon fillet
140g drained, rinsed canned cannellini beans
2 teaspoons grated lemon rind
1 baby (130g) fennel bulb, fronds reserved, sliced thinly
250g vacuum-packed cooked beetroot (beets), drained
2 tablespoons lemon juice
95g gluten-free low-fat high-protein natural yoghurt
2 radishes, sliced thinly
1 medium (120g) carrot, sliced thinly lengthways
1 small (90g) zucchini, shaved lengthways
1 cup (80g) finely shredded red cabbage
¼ cup mint leaves
1 Place salmon, beans, rind and 2 tablespoons chopped fennel fronds in a large bowl; toss to coat. Season to taste with pepper.
Heat a medium non-stick frying
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