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Photo of Salmon, leek & red pepper salad by WW

Salmon, leek & red pepper salad

0 - 3
PersonalPoints™ per serving
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
There’s more to a can of salmon than sandwiches! Use it to delicious advantage in this tasty salad.

Ingredients

Pink Salmon, canned

418 g, can

Leek

2 medium, medium, trimmed and sliced

Mange-tout

200 g, or sugar snap peas, halved

Garlic

1 clove(s), sliced in half

Lettuce

½ individual, or 1 bag mixed salad leaves

Red pepper(s)

300 g, cut into strips

Lemon(s)

1 medium, finely grated zest and juice

White Wine Vinegar

1 teaspoons, or cider vinegar

Dijon Mustard

1 teaspoons, level

Salt

1 pinch

Black pepper

⅛ teaspoons, freshly ground

Instructions

  1. Drain the salmon, reserving 1 tbsp of the liquid. Remove the skin and bones, if wished, then break the salmon with a fork into large chunks. Set aside.
  2. Cook the leeks and mange tout or sugar snap peas in lightly salted boiling water for about 4-5 minutes until just tender. Drain, rinse with cold water and drain well.
  3. Rub the cut sides of the garlic clove around the insides of 4 serving bowls.
  4. Add the salad leaves to the cooked vegetables and toss together. Share between the bowls with the pepper strips and salmon chunks.
  5. For the dressing, whisk together the reserved salmon liquid with the lemon zest and juice, vinegar and mustard. Season with salt and pepper, then drizzle over the salads.

Notes

Use 2 x 185g cans of tuna in brine or water instead of salmon, for a change. Remember to adjust the SmartPoints.

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