Garden salmon salad served on a plate

Garden salmon salad

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Prep: 15 mins No cook

Easy

Serves 4

Choose a lighter lunch with this easy, no-cook salmon salad packed with courgettes, peas, pea shoots and radishes. It's healthy and takes just 15 minutes to prepare

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal434
  • fat31g
  • saturates5g
  • carbs6g
  • sugars3g
  • fibre3g
  • protein30g
  • salt0.2g
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Ingredients

  • 2 courgettes
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 100g fresh shelled peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 8 radishes, halved
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp fat-free natural yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 75g pea shoots
  • 4 poached salmon fillets, skin removed and flaked into large chunks
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 tbsp mixed seeds
  • 1⁄2 small bunch dill, fronds picked

Method

  1. Cut the courgettes into long thin strips using a peeler, and discard the soft, seeded core. Toss the courgette ribbons, peas and radishes together in a large bowl. Whisk the oil, lemon zest and juice, and yogurt together, then toss with the veg.

  2. Put the pea shoots, dressed veg and large flakes of salmon on a large platter. Finish with a good grinding of black pepper, and scatter over the mixed seeds and dill to serve.

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