Turn a tin or two of salmon, a baguette and a couple of salad basics into a nutritious, tasty and fast salad.
Ingredients
- 20cm baguette bread, thinly sliced
- 5 tablespoons olive oil
- 2 eggs
- 1/4 cup white wine vinegar
- 2 garlic cloves, crushed
- 1 cos lettuce, roughly chopped
- 2 x 125g cans smoked salmon slices, drained
- 2 tomatoes, cut into wedges
- 2 Lebanese cucumbers, halved lengthways, sliced
Method
- Step 1Preheat oven to 200°C. Place bread slices on a baking tray. Drizzle with 2 tablespoons of oil. Bake for 8 minutes or until bread is light golden and crisp.
- Step 2Place eggs in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 2 minutes. Drain and rinse under cold water. Cut tops from eggs. Spoon egg into a small bowl. Add remaining oil, vinegar and garlic. Season with salt and pepper. Whisk to combine.
- Step 3Place lettuce, salmon, tomato and cucumber in a large bowl. Toss gently to combine. Break croutons in half and add to salad. Drizzle with egg dressing. Toss gently to combine. Serve.
Nutrition
1921 kj
Energy
30g
Fat Total
6g
Saturated Fat
3g
Fibre
21g
Protein
145mg
Cholesterol
462.67mg
Sodium
5g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
You could use flaked smoked trout or canned red salmon instead of smoked salmon. Tip:Try sprinkling bread slices with mixed dried herbs before baking in step 1.
- Author: Michelle Noerianto
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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