Salmon and bean salad
Salmon, pink, canned in springwater, drained
340 g, (Buy 415g can)
Canned cannellini beans, rinsed, drained
2 small, cut into ribbions
Reduced-fat ricotta cheese
120 g, crumbled
120 g, sliced lengthways
2 tbs, chopped
- Drain salmon and discard skin and bones. Flake salmon flesh. Divide salmon, beans, zucchini, ricotta, snow peas and watercress among 4 serving plates.
- Process mint, juice and oil in a small food processor until almost smooth. Drizzle over salads. Season with salt and pepper to serve.