Bittersweet salmon salad

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
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

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.

delicious. tips

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

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