With a jar of tea oil mayo in the fridge and a can of salmon and cannellini beans an easy lunch is minutes away. Mixed with mayonnaise you just might be able to tempt the most reluctant legume eaters to enjoy the many benefits of beans.
Drain the salmon and add to a bowl with the beans, capers shallots and mayonnaise. Arrange the spinach leaves on a plate and serve with the salmon and bean mix on top.
Note: always include the bones when using canned red salmon - it's a natural way to boost calcium intake and particularly excellent for anyone with a dairy intolerance.
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | nil |
| Ready in: | 10 mins |
Suitable for: |
|
| Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 2468 kj |
| Calories | 590 kcal |
| Fat | 36.6 g |
| Saturated Fat | 5.9 g |
| Total Carbohydrate | 33.2 g |
| Total Protein | 32.3 g |
| Fibre | 1 g |
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