Serves 1
Total: 435 Calories
Gluten Free, Dairy Free
Ingredients:
2 large (70g) broccoli florets, sliced into quarters
1 kale leaf, leaves removed from stem and roughly torn
1/2 cup cooked brown rice
80g cooked salmon or trout, flaked
3 tablespoons pickled vegetables such as ginger, sauerkraut and kimchi
1/4 avocado, sliced
45g (approx 6) cherry tomatoes
1 stalk celery, finely sliced
1/4-1/2 teaspoon wasabi, or to taste
2 teaspoons gomaiso or furikake
To dress: Tamari or soy sauce (gluten free) and lemon
Method:
1. Steam or blanch broccoli and kale for approximately 3 minutes.
2. Lay kale leaves of the base of the bowl, top with broccoli, brown rice, salmon/trout, pickled and fermented vegetables, avocado, cherry tomatoes and celery.
3. Sprinkle with gomaiso or furikake.
4. Mix wasabi with tamari or soy sauce to taste, drizzle over the bowl and then give a big squeeze of lemon juice to finish.
