05:02 14 May 2010
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
|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
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.
You can find sustainable canned fish at the supermarket.
Saturated fat: 4.2g
This recipe and image is copyrighted to Canned Food UK.
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