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Carrot, Beet, Sheep Fetta + Salmon Salad

A light and fresh salad without the inflammatory leafy greens, and with loads of nutrients and flavour

Ingredients

1 cup organic grated carrot

1 cup (or less) grated raw beetroot

1/2 tin wild-caught salmon in spring water, strained (John West is a good one)

1-2 tbsp mayonnaise (see recipe here)

2-4 tbsp sheep fetta (like this one, available at most supermarkets)

Mineral salt to taste

 

Optional:

-raw walnuts, brazil or macadamia nuts

-a drizzle of coconut amino

-grated green apple

-grated zucchini

-pepper

-fresh herbs

Handy items to have

  • Large mixing bowl

  • Grater or slicing gadget that grates

  • Knife

  • Storage cointainer with lid

Method

Simply grate the fruit/veggies and combine all ingredients to form a salad. Easy!

Add as little or as much of each ingredient, it's really up to you! You take the ingredients separate (grated veg/fruit together though) in individual containers to put together at work for lunch, or store them separaely in the fridge for a quick-put-together for dinner when you get home from work if you don't want the grated fruit/veg to oxygenate and deteriorate

Questions or comments about this recipe?

Get in touch with Aimee:

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