Salmon & egg salad
¼ individual, medium, seeds removed and sliced into half circles
10 medium, cut into wedges
½ small, thinly sliced
Lemon Juice, Fresh
240 g, 2 x 120g fillets
Hard boiled egg(s)
2 medium, quartered
WW Herby yogurt dressing - mag recipe
- In a large bowl, combine the cucumber, radishes and red onion. Toss with the lemon juice, seasoning to taste.
- Flake in the cooked salmon fillets and add salad leaves, gently tossing together. Divide and top each with a quartered hard-boiled egg and a drizzle of dressing (about 1½ tbsp each).