After a particularly long lunch (actually a series of long lunches….will the silly season ever end? Hope not!) all I want is a simply dressed salad, lots of fresh herbs, some sauerkraut for a dose of gut-health and organic lean protein. At this time of year it pays to listen to your body and give it fresh raw nutrients to combat the indulgence of December.
This salad is so delicious and painfully simple to make. In many ways this is a leftovers dream because you can keep the julienne carrot and beet base and add pretty much whatever you have in the fridge.
2 carrots, julienne
1 large beetroot
4 eggs, soft boiled
Smoked salmon 200g (or left over Christmas ham!)
Sauerkraut, 4 tbs
Crème fraiche, 2 tbs
Dill, basil and parsley
Lemon, juice of ½
Spring onion, 1 stalk finely sliced
- Create a base of carrot and beetroot, top with soft boiled eggs and salmon. Spoon over dressing and garnish with spring onions and additional fresh herbs.
We created Farm to Face because we know that the food we eat has a huge impact on our health and well being, and on the planet! We’re inspiring people to live waste free and eat for the future by choosing local, seasonal and ethical foods.
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