8 baby cos lettuce leaves, washed, dried
4 kalamata olives
100g mixed tomatoes, halved
1 small Lebanese cucumber, halved lengthways, sliced diagonally
1 small carrot, peeled into long ribbons, using a vegetable peeler
95g can salmon in springwater, drained
1 Tbsp 99% fat-free Caesar dressing
Freshly ground black pepper, to serve
Bring a small saucepan of water to the boil over a high heat. Add egg. Reduce heat to medium. Cook, partially covered, for 5 minutes. Drain. Rinse under cold water. Peel. Set aside.
Put lettuce, olives, tomato, cucumber and carrot in a small bowl. Toss to combine.
Transfer to a shallow serving bowl. Top with salmon. Cut egg into quarters, then arrange on top of salad.
Drizzle over dressing and sprinkle with pepper. Serve.
Nutrition Info PER SERVE 1388kJ, protein 26.3g, total fat 14.2g (sat. fat 3.8g), carbs 20.2g, fibre 9.4g, sodium 531mg. Carb exchanges 1 1⁄3. GI estimate low.