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Rainbow Ribbon Salad

Rainbow Ribbon Salad

Twice The Health

The ladies at Twice the Health have been busy creating this succulently colourful combination of Rainbow Ribbon Salad with Dill and Lemon Dressing. We just know you’re going to LOVE every bite!

By Twice the Health


  • 40g or ¼ cup Bulgur Wheat
  • 1 Salmon Fillet with Skin
  • Handful Fresh Dill
  • 1 Carrot
  • 1 Courgette
  • 1 Small Raw Beetroot
  • 1 Lemon (Juice and Rind)
  • 1tbsp Rapeseed Oil
  • 1tsp Honey
  • Sea Salt
  • Black Pepper


  • Calories: 549kcal
  • Protein: 31.7g
  • Carbs: 37.4g
  • Fats: 29g

Nutritional comparison

Compare TTH's Recipe Standard Recipe Difference
Calories 549 787 -238
Protein 31.7g 28g +3.7g
Carbs 37.4g 86g -48g
Fat 29g 30g -1g


  1. Cook the bulgur wheat to packet instructions.
  2. Finely chop the dill. Set half to one side in a small bowl and rub the other onto the salmon fillet.
  3. Get a non-stick pan on a high heat and add the salmon (skin side down) once hot. Leave on this side for 3-5mins depending on how you like your salmon cooked. Then flip the salmon and cook for 1-3mins.
  4. While the bulgur wheat and salmon are cooking, use a vegetable peeler to make ribbons out of the carrot and courgette.
  5. Add the zest and juice of the lemon, honey, rapeseed oil, salt and pepper to the dill in a small bowl. Mix together.
  6. In a bowl mix together, with your hands, the vegetable ribbons, dill dressing a bulgur wheat. Once evenly mixed place on a plate or shallow bowl. Grate over some raw beetroot (you may want to wear gloves as it can stain your hands).
  7. Top the salad with the crispy salmon fillet, a slice of lemon and a sprig of dill.
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