Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial omega-3 fats

Ingredients

2 serv.

carrots↗2
courgette↗1large
cooked beetroot↗2
diced
balsamic vinegar↗2 tbsp tbsp
dill↗⅓ small pack
chopped, plus some extra (optional)
red onion↗1small
finely chopped
poached or canned wild salmon280g g
capers↗2 tbsp tbsp
in vinegar, rinsed

Step-by-step instructions

1
Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
2
Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.

Source: bbcgoodfood.com

Original recipe ↗

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