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Scandi beetroot & salmon pasta

Scandi beetroot & salmon pasta served in tupperware

Scandi beetroot & salmon pasta

Name: Scandi beetroot & salmon pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 50g wholemeal fusilli; 1 cooked beetroot cut into wedges; ½ small ripe avocado cubed; 2 baby cucumbers sliced; 2 tbsp chopped dill; 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water; 1 heaped tsp creamed horseradish; 50g poached salmon flaked; 30g rocket

Esther Clark

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Serves 1

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.4 out of 5.8 ratingsRate

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Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon

Healthy

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Ingredients

Nutrition

Units:

MetricUS

50g wholemeal fusilli
1 cooked beetroot

cut into wedges
½ small ripe avocado

cubed
2 baby cucumbers

sliced
2 tbsp chopped dill
1 tbsp fat-free Greek yogurt

mixed with 1 tbsp water
1 heaped tsp creamed horseradish
50g poached salmon

flaked
30g rocket

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Nutrition: Per serving

kcal453

low
fat18g
saturates3g
carbs43g
sugars13g
fibre11g
protein24g
salt0.9g

Method

step 1

Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.
step 2

Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.

Recipe from Good Food magazine, April 2019

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A star rating of 4.4 out of 5.8 ratings

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