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  • Australian Women’s Weekly NZ

    The 28-Day transformation

    Jan 01, 2020 4 minutes
    PHOTOGRAPHY by ALICIA TAYLOR • STYLING by OLIVIA BLACKMORE

    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, 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 fillet, 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 pan

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