Bittersweet salmon salad

Bittersweet salmon salad

This salmon salad recipe is full of complex flavours – cider vinegar, honey and mustard – making it completely mouthwatering, as well as light and refreshing.

Bittersweet salmon salad

  • Serves icon Serves 4
  • Time icon Ready in 10 minutes

This salmon salad recipe is full of complex flavours – cider vinegar, honey and mustard – making it completely mouthwatering, as well as light and refreshing.

Nutrition: per serving

Calories
294
Fat
19.8g (3.2g saturated)
Protein
21.3g
Carbohydrates
7.4g (7.2g sugar)
Salt
0.2g

Ingredients

  • 1 romaine lettuce, trimmed and torn into large pieces
  • 50g bag rocket leaves
  • 3 fresh mint sprigs, leaves picked
  • 2 carrots, cut into thin strips using a vegetable peeler
  • 1 pomegranate, seeds only
  • 400g salmon fillet, cooked and flaked into big chunks

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp English mustard powder
  • ½ tsp runny honey
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Method

  1. Make the dressing by whisking together the olive oil, cider vinegar, mustard and honey until they emulsify.
  2. In a large bowl, toss together the other ingredients, then add the dressing and toss lightly again. Serve immediately.

Nutrition

Nutrition: per serving
Calories
294
Fat
19.8g (3.2g saturated)
Protein
21.3g
Carbohydrates
7.4g (7.2g sugar)
Salt
0.2g

delicious. tips

  1. Make the dressing up to 3 days in advance and keep chilled

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