This recipe for salmon salad with yoghurt dressing is absolutely divine and so so easy to whip up on a busy weeknight. It can be on the table in 20 minutes flat – and you don’t need to cook as quick as Jamie Oliver to meet that deadline too!
Salmon is rich in omega 3s, the kind of fat that is essential for your body and shown to offer lots of health benefits. We’ve also added legumes to boost fibre and offer a source of low GI carbohydrates plus heaps of salad vegetables and lots of flavour.
Salads are wonderfully versatile meals.
Gone are the days of boring iceberg lettuce and huge chunks of tomato being the token vegetable presence on our plates. Now days, the humble salad can be a complete meal in its own right.
The great thing about salads is that you can make them exactly the way you like. Change the vegetables, swap the type of meat that you use, whip up a different style of dressing – the sky is the limit!
One of the things that really stands out to me is that you can make a salad completely from minimally processed, whole fresh foods. In the end, it’s this kind of eating that offer us the best nutrition and subsequent health benefits, rather than eating foods that come from a packet.
So here it is, our recipe for a simple salmon salad. Enjoy!
Salmon Salad with Yoghurt Dressing
Ingredients
- 400 g salmon, fillet, fresh (100g per fillet)
- 800 g beans, 4 bean mix, canned drained and rinsed
- 2 chives finely chopped
- 1 lemon juiced
- 8 cup lettuce, leaves, mixed wash and dried
- 1 capsicum, yellow thinly sliced
- ½ onion, red thinly sliced
- 1 punnet tomato, cherry halved
- 200 g yoghurt, greek
- 2 tsp mustard, wholegrain
Instructions
- Heat a non-stick frying pan over low heat. Add the salmon, skin side down, and cook for 4-5 minutes or until skin becomes golden. Flip over and cook for another 3-4 minutes. Remove from heat and allow to rest.
- Mix the beans, chives, red onion and half the lemon juice in a bowl. Set aside. Next, thoroughly mix the yoghurt, wholegrain mustard and the remainder of the lemon juice. Set aside.
- Divide the green leafy salad, capsicum and cherry tomatoes evenly over 4 plates. Next, evenly divide the bean mixture over the 4 plates.
- Gently break the salmon apart and divide amongst the plates. Finally top each plate with a generous drizzle of yoghurt dressing and serve. Enjoy!
