Flaked salmon salad with honey dressing
A simple salad of lean, omega-rich fish with sugar snap peas, avocado and a sweet soy vinaigrette
- Prep:10 mins
No cook - Serves 2
- Easy
Nutrition per serving
- kcal 449
- fat 32g
- saturates 6g
- carbs 13g
- sugars 9g
- fibre 7g
- protein 25g
- salt 1.2g
Ingredients
- 2 generous handfuls baby salad leaves, rocket or lamb's lettuce
- 140g sugar snap peas
- 1 avocado, stoned, peeled and diced
- 2 cooked salmon fillets (from Crispy Asian salmon, see 'goes well with'), flaked, skin removed
- small handful coriander, finely chopped
- ½ tsp clear honey
- 1 tbsp boiling (or very hot) water
- 2 tsp cider vinegar
- 1 tsp tamari or soy sauce
- 1 tbsp mirin (use Sherry or sweet Marsala wine if you don't have mirin)
Method
For the dressing, put the honey and hot water in a jar, and shake vigorously to loosen the honey. Add the other dressing ingredients and mix well.
Put the salad leaves, sugar snap peas and avocado in a large bowl or plastic container, and mix together. Scatter the salmon and the coriander on top. Serve directly from the bowl with the dressing on the side.
