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.
|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 ||
Change up the colours in your salad by using red grapes with golden beets or candy cane beets.
- Puree the yogurt, Sriracha, oil, lime, parsley and salt and pepper, in a food processor for about 30 seconds until the mixture is combined.
- In a separate bowl mix the vegetables and grapes.
- 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.
Prep: 10 mins
Total: 15 mins
|Nutritional Values |
|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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