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Salmon and quinoa salad

Salmon and quinoa salad

4
Points®
Total Time
5 min
Prep
5 min
Serves
1
Difficulty
Easy

Ingredients

Olive oil

1 tsp

White wine vinegar

1 tsp

Mixed salad leaves

3 cup(s), (90g)

Canned red salmon in water, drained

1 105g can, flaked

Lebanese cucumber

½ medium, thinly sliced

Cooked quinoa

⅓ cup(s), (65g)

Fresh dill

1 tbs, chopped

Flaked almonds

1 tbs, or sliced, toasted

Instructions

  1. Whisk oil, vinegar and 1 teaspoon water in a large bowl. Season with salt. Add salad leaves and toss gently to lightly coat in dressing.
  2. Scatter dressed salad leaves over a large plate. Top with salmon, cucumber and quinoa. Sprinkle over dill and almonds.

Notes

TIP: Toasted sliced almonds are available in packets from the baking aisle in supermarkets. Cook a batch of quinoa in advance and freeze individual portions in reusable snap-lock bags, ready to add to salads.

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