Photo of Beetroot and salmon salad by WW

Beetroot and salmon salad

7
7
6
SmartPoints® value per serving
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
This delicious salad has the perfect balance of creaminess and crunch

Ingredients

green beans

200 g, trimmed

97% fat-free cottage cheese

125 g

fresh chives

2 tbs, finely chopped

olive oil

1 tbs

dijon mustard

2 tsp

vinegar

3 tsp, (white wine vinegar)

mixed salad leaves

200 g

Beetroot, canned in brine, drained

250 g, (baby beets), halved or quartered

smoked salmon

200 g, torn

wholegrain bread

4 slice(s)

Instructions

  1. Cook beans in a small saucepan of boiling salted water for 4 minutes or until tender. Drain. Refresh in iced water. Drain.
  2. Stir cottage cheese and chives in a bowl. Combine oil, mustard and vinegar in a bowl.
  3. Arrange beans, mixed leaves, beetroot and salmon on a serving platter. Top the bread with cottage cheese mixture. Add to the salad and drizzle with the dressing.

Start eating better than ever!