Salmon and Beetroot Salad
Makes 1 serving

INGREDIENTS
130 g Salmon (Weighed raw, cooked and flaked.)
120 g Cooked beetroot
70 g Apple
70 g Greek yogurt, 0%
10 g Horseradish
30 g Rocket

METHOD
1. Bake or pan-cook the salmon, cool it slightly and flake it into large pieces.
2. Mix the yogurt with the horseradish and a little lemon.
3. Toss the diced beetroot and matchsticked apple with the rocket, spoon the dressing over and lay the salmon on top.

Contains milk and fish.
Creamed horseradish from a jar carries milk and often egg. Grated horseradish root on its own carries neither.

RECIPE NOTES
The apple is not a garnish. Beetroot without something sharp against it is very heavy going.

Full recipe: https://www.getfuel8.com/recipes/salmon-beetroot-salad
