A fresh and flavoursome lunch. 


  • Filling 

  • 2 cups shredded kale

  • 2 large carrots grated

  • 2 cucumbers sliced

  • 2 sheets nori shredded

  • 1 cup tamari almonds

  • 1 avocado, cubed

  • 1/2 cup of cooked edamame beans (optional)

  • Dressing

  • 1 tbsp olive oil

  • 1/2 tbsp sesame seeds

  • 2 tbsp lemon juice

  • 2 tbsp wheat-free tamari or soy sauce


  • 1.

    Mix dressing in a small bowl.

  • 2.

    Divide rice between four bowls, add filling ingredients and salmon and top with dressing and crispy shallots.


Exclusive recipe by Lee Holmes from Supercharged Food

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