- 0:25 Prep
- 4 Servings
- Capable cooks
Canned red salmon give this low kilojoule salad a protein boost.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons baby capers, rinsed, drained
- 415g can red salmon, drained, flaked
- 1/4 cup pitted kalamata olives
- 3 firmly packed cups wild rocket
- 4 witlof (see note), quartered lengthways
- 4 soft-boiled eggs, halved
Method
- Step 1Combine olive oil, vinegar, lemon juice and 1 tablespoon warm water in a large bowl. Season to taste with sea salt and freshly ground black pepper.
- Step 2Add the capers, flaked salmon, olives, rocket and witlof to the bowl and toss gently to combine. Divide among serving plates and top with the halved eggs.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1115 kj
Energy
17g
Fat Total
4g
Saturated Fat
2g
Fibre
26g
Protein
256mg
Cholesterol
502.56mg
Sodium
1g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Notes
Witlof (Belgian endive) is available from greengrocers and selected supermarkets.
- Author: Kate Nichols
- Image credit: Mark Roper
- Publication: Taste.com.au
