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Photo of Smoked trout, lemon and white bean salad by WW

Smoked trout, lemon and white bean salad

4 - 6
PersonalPoints™ per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
For a no fuss weeknight meal using only a handful of kitchen basics.

Ingredients

Lemon(s)

1 medium

Smoked fish

370 g, (2x 220g packets)

Canned cannellini beans, rinsed, drained

2 can(s), (400g each)

Cos lettuce

160 g, (mixed leaves)

Watercress

80 g, cut into bite size pieces (1/2 bunch)

Green capsicum

1 medium, sliced

Olive oil

1 tbs

Lemon juice

¼ cup(s)

Dijon mustard

2 tsp

Instructions

  1. Using a sharp knife, remove the peel and pith from the lemon. Cut lemon into segments and set aside.
  2. Remove the skin and bones from trout. In a medium bowl, flake flesh into bite size pieces. Add the cannellini beans and toss together well.
  3. In a medium bowl, combine lettuce, watercress and capsicum. Divide among bowls, then top with trout and beans. Arrange the lemon segments evenly on top.
  4. Whisk together the oil, lemon juice and mustard together. Drizzle dressing over salad and serve immediately.

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