with crispy onions
Edamame beans bring protein and fibre to the table in this simple and satisfying salad. The major flavour comes from thickly torn smoked salmon as well as briny black olives.
Allergens
Tags
Smoked Salmon
100 grams
Prawns
150 grams
Tomato
2 unit(s)
Olives
1 sachet(s)
Edamame Beans
80 grams
Honey Mustard Dressing
2 sachet(s)
Carrot
1 unit(s)
Salad Leaves
120 grams
Almonds
15 grams
Crispy Onions
1 sachet(s)
Salt
to taste
Oil
to taste
Pepper
to taste
- Trim and peel the carrot. Use the peeler to peel long ribbons down its length, stopping at the core.
- Cut the tomato into 2cm chunks.
- Roughly chop the olives.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Toss the salad leaves, edamame, tomatoes, carrot and olives together with the honey mustard dressing and a drizzle of oil.
- Season to taste with salt and pepper.
NOTE: Adding prawns? Fry in a hot pan until cooked through, 4-5 mins.
- Tear the salmon into bite-sized pieces.
- Divide the salad between plates, draping pieces of smoked salmon over each.
- Finish with a scattering of crispy onions and almonds.
2027
kJ
Energy (kJ)
484
kcal
Energy (kcal)
30.9
g
Fat
5.2
g
of which saturates
21.9
g
Carbohydrate
13.1
g
of which sugars
5
g
Dietary Fiber
31.5
g
Protein
78
mg
Cholesterol
5.71
g
Salt
