Salmon Poké Bowl | Florette Salad | Make it unFloretteable

Prep
5 mins

Cooking
10 mins

Serves 1

Mixed

Ingredients

Serves: 1

• 50g tinned salmon, drained
• ½ packet pre-cooked rice
• 30g Florette Mixed
• 30g Florette Beetroot
• 30ml olive oil
• 10ml vinegar
• 1 egg
• 1 tomato
• 20g red onion
• 1g salt

Method

Finely chop Florette’s steamed beetroot and half the onion, place into a mixing bowl and mix with the vinegar and olive oil.
Bring a pan of water to the boil, add the egg and boil for 6 minutes, drain and run under cold water for 1-2 minutes until cool enough to handle.
Peel the egg and cut in half.
Slice the tomato and remaining red onion, mix together and season with a little oil, salt & pepper.
Heat the rice in the microwave until piping hot, place on the one side of the bowl.
Add the Beetroot mix to the top of the other half of the bowl.
Add the tomato and onion mix next to the beetroot.
Add the egg.
Top with the drained tinned salmon and Florette Mixed Leaf.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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