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Photo of Salmon and bean salad by WW

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.

Notes

SERVING SUGGESTION: Wholemeal pita pocket. TIPS: You can use canned tuna instead of salmon. Store any leftovers in an airtight container in the fridge for up to 2 days. Keep dressing in a separate container.

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