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Photo of Trout & beetroot salad by WW

Trout & beetroot salad

1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Fish works really well in salads – try this flavoursome idea

Ingredients

Trout, raw

300 g

Cannellini Beans, cooked

2 can(s), large, drained

0% fat natural Greek yogurt

75 g

Horseradish Sauce

1½ tablespoon(s)

Lemon Juice, Fresh

15 ml

Beetroot

250 g, cooked, cut into wedges

Lettuce

2 handful serving, Little Gem

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Wrap 300g trout fillets in a parcel of baking paper. Bake for 12-15 minutes, until cooked through. Leave to cool, then flake, discarding the skin.
  2. Put the drained and rinsed cannellini beans in a large bowl. Whisk together the yogurt, horseradish sauce and the lemon juice, and season to taste. Mix half of the dressing through the beans. Mix the flaked trout with the beans and beetroot. Serve the salad on the leaves of 2 Little Gem lettuces, with the remaining dressing on the side.

Notes

You could use salmon, instead of trout, if you prefer.

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