A spring style salad that’s rich in omega-3, selenium and fibre, and packed full of protein? Yes, please. What’s even better is that this healthy salad recipe takes just minutes to throw together after a long day at the office – perfect for the busy working woman.
Let us know what you think of this tasty salmon sensation, courtesy of the recently published The Heart Health Guide by Professor Catherine Itsiopoulos.
Salmon and orange salad with caramelised walnuts
Serves two | 558 calories (per serve)
Macros (per serve): 29.7 protein | 37.3 carbs | 31.2g fat | 7.7g fibre
Ingredients for the salad:
1 tsp sesame seeds
120g bag mixed salad leaves
3 baby cucumbers, sliced
2 French shallots, finely sliced
125g baby roma tomatoes, halved
½ small red onion, finely sliced
110g tin pink salmon, drained
½ orange, peeled, segmented and deveined
2 tbsp extra virgin olive oil
Juice of ½ lemon
Sea salt and freshly ground black pepper
Ingredients for the caramelised walnuts:
2 tbsp honey
12 walnut halves
1. Lightly toast the sesame seeds in a small frying pan over a medium heat, then set aside.
2. Wipe the pan clean with kitchen paper, before returning it to the heat.
3. Add the honey to the pan and cook for a minute or two. Add the walnuts and gently toss, coating them in the honey.
4. Once the honey starts to bubble, transfer the walnuts to a lightly oiled tray or board to cool and harden.
5. Place the salad leaves, cucumber, shallots, tomatoes and red onion in a serving bowl.
6. Add the pink salmon and orange segments. Gently toss everything together.
7. Dress the salad with the olive oil, lemon juice and salt and pepper.
8. Scatter the toasted sesame seeds and caramelised walnuts over the salad just before serving.
Cooking this recipe at home? Don’t forget to share your snaps and tag us on Instagram @strongfitnessmag_au – we would love to see them!
*Calories and macronutrient calculations are estimates and are designed to be a guide only.