Bittersweet salmon salad

Name: Bittersweet salmon salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
August 2010

Easy
August 2010

Serves 4
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.

Dairy-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

Method

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