Hot flaked salmon with beetroot salad
Please log in to save or rate.
Time to make:
$5.80 per serve
(at time of publication)
Full ingredients list:
1 x 850g can baby beetroot
3 Roma tomatoes, chopped
1 green capsicum, chopped
150g baby spinach and rocket leaves
150g hot smoked salmon, flaked
50g reduced-fat feta, crumbled
2 teaspoons capers, rinsed and chopped
¹/³ cup reserved beetroot juice
1 tablespoon olive oil
2 teaspoons wholegrain mustard
1 teaspoon honey
Nutritional information (per serve)
Instructions and steps:
1 Drain the beetroot, reserving ¹/³ cup of juice for the dressing. Roughly chop the beetroot and place into a large salad bowl. Add tomatoes, capsicum and salad leaves. Toss to combine. Season with black pepper.
2 Make the dressing: Place all of the ingredients in a small bowl. Whisk until combined.
3 Pour dressing over salad and toss to combine. Divide the salad between four serving bowls; top with flaked salmon and crumbled feta. Serve immediately.
About this recipe
First published: January 2019