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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this recipe on . It is simply wonderful! You get the best of both worlds, greens and omega-3's. Ingredients:
4 (3 3/4 ounce) cans sockeye salmon (try wildcatch.com) |
4 ounces broccoli, broken into florets |
5 ounces baby spinach |
1 red pepper, deseeded and sliced |
1 avocado, peeled, pitted and sliced |
12 cherry tomatoes, halved |
16 ounces mixed green and yellow beans, rinsed and drained |
2 ounces mixed nuts |
1 small garlic clove, crushed |
4 tablespoons olive oil |
3 tablespoons lemon juice |
1 teaspoon dijon mustard |
1 pinch salt & freshly ground black pepper |
Directions:
1. Drain the salmon, reserving the liquid. Then break the salmon into large chunks. Set aside.
2. Cook the broccoli in a little boiling water for 4-5 minutes, until just tender. Drain and rinse with cold water.
3. In a large salad bowl, combine the broccoli, spinach, pepper, avocado, tomatoes and mixed beans. Share between 4 bowls or plates and arrange.
4. the salmon chunks on top. Sprinkle with the nuts and seeds.
5. Make the dressing by whisking together the garlic, olive oil, lemon juice and mustard with 2 tbsp of the reserved salmon liquid and a little salt and pepper.
6. Drizzle over the salads.
7. Cook's tip: If you prefer, use wholegrain mustard instead of Dijon.
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