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Strawberry and salmon salad with spinach and walnuts
A simple strawberry and salmon salad, the true taste of summer on a plate
Ingredients
- 120 g salmon
- 6 walnuts
- 6 strawberries halved or quartered
- 1 cup spinach baby spinach leaves
- 1 cup rocket
- 6 slices cucumber
- 1 spring onion
- 1 tbsp Mint fresh mint leaves torn
Dressing
- 1/2 tsp Dijon mustard
- 1/2 lemon juice and zest
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Cook the salmon fillet skin side down for 2 minutes then turn and cook the other side. Set aside to cool and remove skin
- Toast the nuts in a dry pan for approx 1 minute till golden and aromatic remove from heat
- Arrange leaves on plate the add all other ingredients flaking in the salmon
- Dressing
- Mix all ingredients in a small jar and drizzle over
Nutrition
Calories: 437kcalCarbohydrates: 17gProtein: 29gFat: 30gSaturated Fat: 4gCholesterol: 66mgSodium: 117mgPotassium: 1189mgFiber: 6gSugar: 7gVitamin A: 3723IUVitamin C: 88mgCalcium: 142mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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