Salmon Nicoise Mixed Bean Lunchbox Salad

05:02 14 May 2010

Description

For a quick and healthy lunch that is more affordable than ready-made sandwiches, try this tasty salad.
21 minutes to prepare and cook. Serves 2.
See “Switch 2” for more recipes devised with James Martin

Ingredients

212g can wild red salmon, drained 1/2 x 400g can mixed beans, drained 1/2 x 300g can green beans, drained 1/2 x 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 (6 mins) cut into wedges 115g bag italian salad leaves handful of olives, optional

For the dressing: 25ml oilve oil 15ml white wine vinegar 1 small clove garlic, crushed 1/2 tsp dijon mustard salt and freshly ground black pepper

 

Method

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.

How to serve:
Lightly toss together before eating.

Canny Fact:
You can find sustainable canned fish at the supermarket.

Servings

2

Nutrition Information

Calories: 423
Protein: 29.7g
Carbohydrate: 23.4g
Sugars: 5.2g
Fat: 23g
Saturated fat: 4.2g
Fibre: 7.1g

This recipe and image is copyrighted to Canned Food UK.