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.
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 | |
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| 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 |
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