Salmon, Rocket, Goat’s Cheese & Pumpkin Salad Recipe

by Lee Holmes December 21, 2020

Salmon, Rocket, Goat’s Cheese & Pumpkin Salad Recipe

By: Lee Holmes

Not sure what to do with your Christmas leftovers? Toss them together to whip up this simple yet delicious salad in minutes for a tasty Boxing Day lunch!

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Servings

Prep time

Cook time

Recipe

Ingredients

2 cups leftover cooked salmon, flaked
3 cups rocket & spinach leaves
500g pumpkin cubed & cooked in oven until tender, or use leftover cooked pumpkin
1 cup goat’s cheese
Olive oil & lemon, for dressing

Method

Arrange salad leaves in a bowl.
Add remaining ingredients and toss gently.
Drizzle with olive oil and lemon.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: christmas, quick recipes, salads

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.