| 17 | 15 | 386 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 42 gm | Sardine, canned in oil, drained (Brunswick Lemon & Cracked Pepper) |
| 1/3 cup | Kimchi (Jongga from Costco) |
| 2 tbsp | Hemp seeds, shelled |
| 1 tbsp | Flaxseed meal (ground) |
| 1/3 cup | Cauliflower (Chopped) |
| 1 large pickle(s) | Dill pickles (Chopped) |
| 1 beet(s) | Beets, boiled, drained (Chopped) |
| 1 tbsp | Yellow onion (Chopped) |
| 2 tbsp | Sea Salt |
| 1/4 whole lemon(s) | Lemon juice (Squeeze the juice) |
| 1 tbsp | Avocado oil (Drizzle all over) |
| 3 cup | Lettuce, romaine |
| 1/3 cup drained | Sauerkraut |
| 1/3 large mushroom(s) | Portobello mushroom (Diced) |
| 2 stalk | Broccolini, baby broccoli |
| 6 olive(s) | Kalamata olives |
| 2 jumbo | Olives (jumbo) |
Start by boiling water for your beets and broccolini, cook for approximately 10 minutes. After they are cooked you can chop and add them to the salad.
Use a larger bowl with a lid to mix this recipe. We will be shaking the ingredients in the large bowl with the lid on once all of the ingredients are in the bowl. This way we can get great mix coverage of all the ingredients especially the lemon, salt and oil.
First, chop the romaine lettuce, place it in the base of the bowl.
Next, add the hemp seeds and flax.
Next, chop pickles, cauliflower, kimchi, portabella mushroom, beet, onion and add it to the bowl
Add sauerkraut, olives and crumble the sardines.
Drizzle the avocado oil, squeeze lemon and add salt on top.
Put the lid on and shake very well to get everything coated with the oil, lemon and salt.
Open the container and use tongs to serve, you may want to use a spoon to get the flax and hemp off of the lid and from the inside of the bowl.
Enjoy!!!
| Meat Alternative | 1.1 |
| Vegetables | 5.7 |
