Easy Summer Salad
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 350grams skinless salmon fillets
- 3 medium carrots, spiralised
- 3 cups red cabbage, finely shredded
- 4 Qukes baby cucumbers, peeled into ribbons
- 4 radishes, thinly sliced
- 1 cup frozen edamame, thawed
- 3 spring onions, thinly sliced
- 1teaspoons black chia seeds
- 1/4 cup fried shallots
- 1tablespoons extra virgin olive oil
- 1tablespoons rice wine vinegar
- 1tablespoons tamari
- 1/2tablespoons lemon juice
Nutrition per serving
1540kJ / 368Cal
1540 Kilojoules or 368 Calories
18% of daily energy intake*
Protein
9.7grams
Fat
7.0grams
Carbs
16.0grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make the most of summer produce with this healthier salad recipe. With salmon and an Asian-inspired dressing, this vibrant salad is perfect for summer feasting.
Method
Step 1 of 3
Heat oil in a frying pan over medium high heat. Add salmon and cook for 8 minutes, turning once, or until medium rare (or cooked to your liking). Remove from pan and set aside to rest for 5 minutes. Roughly flake.
Step 2 of 3
To make the dressing, place all the dressing ingredients in a screw-top jar and shake to combine.
Step 3 of 3
Divide carrot, cabbage, baby cucumber and radish among plates. Top with edamame, onion and salmon, then drizzle with dressing. Serve scattered with chia seeds and shallots.
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