Smoked Salmon Salad
Nutrition per serving
| Calories | 253 kcal |
| Protein | 15.9 g |
| Carbs | 41.1 g |
| Fats | 4.5 g |
| Saturated Fat | 0.7 g |
| Monounsaturated Fat | 1.8 g |
| Polyunsaturated Fat | 1.3 g |
| Sugars | 8.7 g |
| Fiber | 7.2 g |
| Sodium | 713 mg |
Ingredients
| Asparagus | |
| Baby Rocket | |
| Capers (canned) | |
| Tomatoes, Red, Ripe | |
| New Potatoes | |
| Salmon, chinook, smoked | |
| French Salad Dressing (reduced fat) |
Preparation
1. Steam the asparagus in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
1. Steam the asparagus in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
2. Boil the potatoes and slice.
3. Slice tomato.
4. Drain capers.
5. Flake salmon.
Cooking
1. To make the salad, in a serving bowl, combine the asparagus, rocket, tomatoes, capers and potatoes.
1. To make the salad, in a serving bowl, combine the asparagus, rocket, tomatoes, capers and potatoes.
2. Flake the fish on top, drizzle with dressing and serve.