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Photo of Zesty salmon with fennel & watercress salad by WW

Zesty salmon with fennel & watercress salad

4
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
This vibrant summer salad is simplicity itself. Packed with crunchy seasonal veg and juicy zesty salmon, it's all brought together with a deliciously creamy herb dressing.

Ingredients

Lemon Juice, Fresh

7 tablespoon(s)

Tesco Red Wine Vinegar

15 ml

Olive Oil

1 tablespoon(s)

Smoked salmon

300 g, torn into strips

Fennel

300 g, trimmed and thinly sliced

Radish

100 g, trimmed and thinly sliced

Cucumber

45 g, peeled into ribbons

Watercress

50 g

Rye Bread (German Style)

160 g

Reduced fat soured cream

50 ml

Parsley, fresh

1 tablespoon(s)

Dill, Fresh

1 tablespoon(s)

Dijon Mustard

½ teaspoon(s), level

Instructions

  1. Whisk together the lemon juice and zest, vinegar and oil in a large bowl. Add the salmon, fennel and radishes, season with a little freshly ground black pepper and toss to combine.
  2. In a mini processor, whizz together the dressing ingredients and 1 tablespoon of water. Add a little extra water if you prefer a looser dressing.
  3. Mix together the cucumber and watercress leaves. Divide between four plates and top with the salmon, fennel and radish mixture. Drizzle over the dressing and serve with the rye bread, cut into fingers. on the side.

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