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European Recipes

Smoked Salmon Salad

Smoked Salmon Salad

Smoked Salmon Salad

with crispy onions

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Edamame beans bring protein and fibre to the table in this simple and satisfying salad. The major flavour comes from thickly torn smoked salmon as well as briny black olives.

Tags:

Super Quick

•Calorie Smart

•Quick Prep

Allergens:

Fish

•Soya

•Mustard

•Almonds

•Wheat

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Smoked Salmon

(Contains: Fish)

2 unit(s)

Tomato

1 sachet(s)

Olives

80 grams

Edamame Beans

(Contains: Soya)

2 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

1 unit(s)

Carrot

120 grams

Salad Leaves

15 grams

Almonds

(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Crispy Onions

(Contains: Wheat)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)1835 kJ

Energy (kcal)439 kcal

Fat30.5 g

of which saturates5 g

Carbohydrate21.9 g

of which sugars13.1 g

Dietary Fiber5 g

Protein22.1 g

Cholesterol0 mg

Salt5.84 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

Prep the Veg

1

Trim and peel the carrot. Use the peeler to peel long ribbons down its length, stopping at the core.
Cut the tomato into 2cm chunks.
Roughly chop the olives.
Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

Toss the Salad

2

Toss the salad leaves, edamame, tomatoes, carrot and olives together with the honey mustard dressing and a drizzle of oil.
Season to taste with salt and pepper.

Tear the Salmon

3

Tear the salmon into bite size pieces and scatter on top of the salad.

Divide and Serve

4

Divide the salad between plates, draping pieces of smoked salmon over each.
Finish with a scattering of crispy onions and almonds.

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