Salmon nicoise
Ingredients
50g egg
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
Method
-
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.
