Salmon Nicoise Mixed Bean Salad
Servings 2
Ingredients
- 1 212g can wild red salmon, drained
- 1/2 300g can green beans, drained
- 1/2 400g can mixed beans, drained
- 1/2 300g can new potatoes, drained and halved,
- 8 cherry tomatoes halved
- 2 tbsp chopped fresh parsley
- 1/2 small red onion sliced
- 1 egg hard boiled,cut into wedges
- 1 115g bag Italian salad leaves,
- handful of olives optional
- For the dressing:
- 15 ml white wine vinegar
- 25 ml oilve oil
- 1 small clove garlic crushed
- 1/2 tsp dijon mustard
- salt and pepper
Instructions
- Remove the skin and bones from the salmon and lightly flake into a large bowl.
- Add the remaining ingredients, except the salad leaves.
- 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.
- Finally, heap the salad leaves on top. Seal in a container and chill until required.
- 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
Calories: 423,
Protein: 29.7g,
Carbohydrate: 23.4g,
Sugars: 5.2g,
Fat: 23g,
Saturated fat: 4.2g,
Fibre: 7.1g