Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Beetroot and salmon salad

Beetroot and salmon salad

5
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
This delicious salad has the perfect balance of creaminess and crunch

Ingredients

Green string beans

200 g, trimmed

97% fat-free cottage cheese

½ cup(s), (125g)

Fresh chives

2 tbs, finely chopped

Olive oil

2 tsp

Dijon mustard

2 tsp

White wine vinegar

3 tsp

Mixed salad leaves

200 g

Beetroot, canned in brine, drained

250 g, (baby beets), halved or quartered

Smoked salmon

200 g, torn

Wholegrain bread

4 slice(s), (4 x 35g slices)

Instructions

  1. Cook beans in a small saucepan of boiling salted water for 4 minutes or until tender. Drain. Refresh in iced water. Drain.
  2. Combine cottage cheese and chives in a small bowl. Combine oil, mustard and vinegar in a small jar.
  3. Arrange beans, mixed leaves, beetroot and salmon on a serving platter. Top the bread with cottage cheese mixture and cut each slice into 9 squares. Add to salad and drizzle with dressing.

You might like

You might like