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    Recipes

    Kiln roast salmon salad with cucumber yogurt dressing

    Chunks of smoked salmon, earthy beetroot, peppery leaves and creamy, herby yogurt

    Chunks of smoked salmon, earthy beetroot, peppery leaves and creamy, herby yogurt

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    (6 votes)
    Cooking Time

    Cook: 25 Mins

    Cooking Time

    Serves: 6

    Cooking Time

    Price: £1.90 per serving

    Nutritional Information

    Each 323g serving contains

    Energy
    1027kj
    245kcal
    12%
    Fat
    9.4g
    Med
    13%
    Saturates
    1.3g
    Low
    7%
    Sugars
    6.8g
    Med
    8%
    Salt
    0.55g
    Med
    9%
    1
    of your 5-a-day
    of your reference intake.
    Typical energy values per 100g:
    318kj/76kcal

    Ingredients

    500g new potatoes, halved

    180g trimmed fine green beans

    170g fat-free Greek-style natural yogurt

    zest and juice 1⁄2 lemon

    1⁄2 clove garlic, finely crushed

    25g dill

    1 cucumber

    120g bag Asda Watercress, Spinach & Rocket Salad

    2 x 120g packs Asda Kiln Roasted Salmon Flakes

    1⁄2 red onion, thinly sliced

    100g radishes, sliced

    150g cooked beetroot, cubed

    2tbsp pumpkin seeds, toasted

    Method

    1
    Bring a pan of water to the boil and add the new potatoes. Cover and simmer for 18-20 mins until tender. Add green beans to the pan for the final 4 mins of cooking. Drain and set aside to steam dry.
    2
    Meanwhile, to make the dressing, put the natural yogurt, lemon zest and juice, crushed garlic, and 15g of the dill, roughly chopped, in a bowl. Halve the cucumber and grate 1 half into the bowl. Mix all the dressing ingredients together and season with freshly ground black pepper.
    3
    Thinly slice the other half cucumber and toss with the salad leaves along with the cooked potatoes and green beans, salmon flakes, red onion, radishes, cooked beetroot, remaining dill, torn and the pumpkin seeds. Serve immediately with the cucumber yogurt dressing on the side.