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Salmon Nicoise Mixed Bean Salad
Salmon Nicoise Mixed Bean Salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 (212g) can wild red salmon, drained
  • ½ (300g) can green beans, drained
  • ½ (400g) can mixed beans, drained
  • ½ (300g) can new potatoes, drained and halved,
  • 8 cherry tomatoes, halved
  • 2 tbsp chopped fresh parsley
  • ½ small red onion, sliced
  • 1 egg, hard boiled,cut into wedges
  • 1 (115g) bag Italian salad leaves,
  • handful of olives, optional
  • For the dressing:
  • 15ml white wine vinegar
  • 25ml oilve oil
  • 1 small clove garlic, crushed
  • ½ tsp dijon mustard
  • salt and pepper
Instructions
  1. Remove the skin and bones from the salmon and lightly flake into a large bowl.
  2. Add the remaining ingredients, except the salad leaves.
  3. Make the dressing by putting all the ingredients into a small bowl or jug and beat with a whisk or fork to combine well. Pour the dressing over the salmon ingredients, and combine gently.
  4. Finally, heap the salad leaves on top. Seal in a container and chill until required.
  5. How to serve: Lightly toss together before eating.
Notes
If time is tight, the salmon can be switched for tuna – no need to flake, and the dressing can be made in a screw top jar and kept in the fridge overnight.

Nutritional value per serving
Calories: 423,
Protein: 29.7g,
Carbohydrate: 23.4g,
Sugars: 5.2g,
Fat: 23g,
Saturated fat: 4.2g,
Fibre: 7.1g
Recipe by Lunchbox World at http://lunchboxworld.co.uk/salmon-nicoise-mixed-bean-salad/