3 / MAY / 2023

GF | DF | RSF | Paleo

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yields: 1 serving

This simple and easy recipe is perfect for lunch or dinner as well as supporting the major detoxification organ in your body – your liver! Beetroot, kale, carrot, and lemon juice are just some of the key ingredients to enhance detoxification, whilst making sure you have a balanced amount of amino acids and omega 3’s to support phase one and two detoxification as well as reducing inflammation! This recipe was taken straight out of my 4 week gut reset program! I hope you enjoy 🙂


–  100g free white fish
–  ½ cup beetroot, diced
–  1 large bunch kale
–  1 medium carrot, grated
–  ¼ cucumber sliced into half-moons
–  4 – 5 chopped walnuts
–  2 tbsp. pumpkin seeds
–  1 tbsp. olive oil
–  lemon juice
–  salt and pepper to taste

Dressing: 1 tbsp. lemon juice + 1 tbsp. olive oil + 1 tbsp. apple cider vinegar


  1. Add all dressing ingredients into a cup and mix together until combined, and set to the side.
  2. In a frying pan on medium heat, add a dash of olive oil, and once it is heated, add the fish, squeeze some extra lemon juice, and season with salt + pepper and cook for 3 – 5 minutes then flip over, and cook for another 3 – 5 minutes or until the fish is cooked through, and almost falling apart.
  3. Once the fish is cooked, remove from the pan and add the chopped kale, walnuts and pumpkin seeds to the pan and stir-fry for 2 – 3 minutes until lightly cooked and softened.
  4. Chop the cucumber, grate the carrot, and beetroot and set to the side
  5. In a large bowl, place the kale, add chopped cucumber, fresh beetroot, carrot, walnuts, and pumpkin seeds and top with the white fish.
  6. Drizzle the dressing over the salad and enjoy!

As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think 🙂 


Yours in Health,
Sheree xo