Five Bean Salad with Salmon Vinaigrette
Ingredients
- 2 salmon fillets, poached and flaked
- 1 pouch 5 bean medley
- 1 cup mixed diced cucumber and celery
- 1/4 cup rocket
- 4 tablespoons Fennel, Apple & Dill Sauerkraut
- 2 tablespoons finely diced fresh dill
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Pinch of salt
- Pinch of pepper
Preparation
Poach the salmon fillets and flake them into pieces.
Whisk together the extra virgin olive oil, lemon juice, honey, salt, and pepper to prepare the dressing.
Divide the 5 bean medley, mixed cucumber and celery, rocket, sauerkraut, dill, and flaked salmon evenly between two jars.
Add the dressing to the jars or store it separately, then refrigerate until ready to serve.
Tips
This salad is high in protein and fiber, making it great for gut health and a balanced lunch.
Shake the jar well before eating to mix all the ingredients thoroughly.
