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Salmon, Green Grape and Beet Salad

This salad is bursting with colour and flavour. The yogurt and Sriracha gives it a creamy kick that doesn’t overpower.
Imperial
Ingredients
1 can (170 g) Gold Seal Sockeye Skinless Boneless Salmon
1/4 cup Greek yogurt with honey
1 tsp Sriracha sauce
1/4 cup olive oil
  juice of half a lime
  salt and pepper to taste
2 radishes, sliced
1/2 cup carrot match sticks
1 cup green grapes
1/2 cup golden beets, cooked and diced
1/2 cup parsley, chopped
  • Chef's Tips

    Change up the colours in your salad by using red grapes with golden beets or candy cane beets. 

    Directions

    1. Puree the yogurt, Sriracha, oil, lime, parsley and salt and pepper, in a food processor for about 30 seconds until the mixture is combined. 
    2. In a separate bowl mix the vegetables and grapes. 
    3. Spoon ½ tsp of dressing on a cold plate and place a portion of salad in the centre of the plate.  Drizzle with dressing and sprinkle salmon on top.
  • YIELD:

    4-6 people

    TIME:

    Prep: 10 mins
    Total: 15 mins

    Nutritional Values
    Calories
    866
    Fat
    69.39 g
    Sat Fat 11.34 g
    Carbs 33.75 g
    Protein 34 g
    Fibre 3.5 g
    Cholesterol 94 mg
    Sodium 790 mg
    Sugar 22.4 g
    Calcium 51%

 

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