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Free Healthy Recipe - Salmon and Cannellini Bean Salad

Dairy free, Low fat, Low GI

Here's a very easy and healthy lunch to whip up for yourself at home. Make sure you include the bones from the salmon - next to dairy it's the best source of calcium and the crunch factor only adds to the overall dish.

Ingredients

2 cups mixed greens

1 Lebanese cucumber sliced

1 carrot cut into julienned strips

1½ tbsp extra virgin tea oil

1 tbsp rice vinegar

½ tsp grainy mustard

½ 400 gram can cannellini beans

185 gram can salmon drained with the bones remaining

2 small tomatoes, cut into quarters

cracked black pepper

Method

Wash and dry the salad greens. Combine the tea oil, rice vinegar, mustard and toss half of the dressing over the leaves, cucumber and carrots. Drain the cannellini beans and toss the remaining dressing through the beans.

Arrange the salad on individual plates. Top with cannellini beans, salmon and tomatoes and season with black pepper.

Note: Left over cannellini beans are delicious pureed with olive oil, garlic and a little vinegar and served as a low GI dip or alternative to mashed potatoes or rice.

Makes 2 servings

Prep Time:	15 mins
Cooking Time:	nil
Ready in:	15 mins
Suitable for:
Dinner, Lunch, Salad

Nutritional Information - Per Serve
Kj	1463 kj
Calories	350 kcal
Fat	20.6 g
Saturated Fat	3.2 g
Total Carbohydrate	13.5 g
Total Protein	24.5 g
Fibre	7.7 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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