Beetroot and salmon salad
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This delicious salad has the perfect balance of creaminess and crunch
Ingredients
Green string beans
200 g, trimmed
97% fat-free cottage cheese
½ cup(s), (125g)
Fresh chives
2 tbs, finely chopped
Olive oil
2 tsp
Dijon mustard
2 tsp
White wine vinegar
3 tsp
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), (4 x 35g slices)
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
Combine cottage cheese and chives in a small bowl. Combine oil, mustard and vinegar in a small jar.
3
Arrange beans, mixed leaves, beetroot and salmon on a serving platter. Top the bread with cottage cheese mixture and cut each slice into 9 squares. Add to salad and drizzle with dressing.
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