Lose It! — November 01, 2017

SMOKED SALMON,

MINT & KALE SALAD

SERVES 6

FOR THE SALAD

• 100g baby kale leaves


• 5g fresh mint


• ½ small red onion, finely
  sliced and pickled in vinegar


• 4 radishes, finely sliced


• 1 tbsp capers

FOR THE DRESSING

• 2 tsp wholegrain mustard


• 1 small garlic clove, minced


• juice of ½ a lemon


• 5g fresh dill, finely chopped


• 1 cup extra-virgin olive oil


• Himalayan salt and black
  pepper


• 120g smoked salmon or trout
  ribbons

1. For the salad: Combine all
   the ingredients in a bowl.


2. For the dressing: Whisk the
   mustard, garlic, lemon juice and
   dill in a jug, then slowly add the
   olive oil, whisking constantly until
   an emulsion forms. Season and
   pour the dressing over the salad.
   Toss well to combine.


3. To assemble: Place the salad
   on a platter, top it with salmon or
   trout and serve immediately.

per serving

fat 41g

carbs 3g

protein 6g

per serving

fat 19g

carbs 6g

protein 34g

WHOLE

TROUT

WITH

FESTIVE

STUFFING

PAGE 50

SMOKED

SALMON,

MINT &

KALE

SALAD

HAPPY

FESTIVE

SEASON!