Salmon and bean salad
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Canned salmon and beans add protein to a simple salad freshened up with snow peas, watercress, fresh mint and crumbed ricotta cheese.
Ingredients
Canned pink salmon in water, drained
340 g, (Buy 415g can)
Canned cannellini beans, rinsed, drained
1 400g can
Zucchini
2 small, cut into ribbions
Reduced-fat ricotta cheese
120 g, crumbled
Snow peas
120 g, sliced lengthways
Watercress
3 cup(s)
Fresh mint
2 tbs, chopped
Lemon juice
2 tbs
Olive oil
1 tbs
Instructions
1
Drain salmon and discard skin and bones. Flake salmon flesh. Divide salmon, beans, zucchini, ricotta, snow peas and watercress among 4 serving plates.
2
Process mint, juice and oil in a small food processor until almost smooth. Drizzle over salads. Season with salt and pepper to serve.
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