Asian Style Smoked Salmon and Crunchy Veg Salad
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Asian Style Smoked Salmon and Crunchy Veg Salad

Asian Style Smoked Salmon and Crunchy Veg Salad

with Ginger, Sesame and Lime Dressing | 5 min prep | Serves 1

A colourful and vibrant salad to brighten up any lunchtime. Ginger and sesame takes smoked salmon to the next level with Asian inspired flavours to put a zing in your step.

Allergens:
Fish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time5 minutes
Cooking time5 minutes
DifficultyMedium

Ingredients

serving amount

15 grams

Ginger Puree

24 milliliter(s)

Sesame Oil

½ unit(s)

Lime

120 grams

Coleslaw Mix

20 grams

Wild Rocket

80 grams

Sugar Snap Peas

40 grams

Smoked Salmon

(Contains Fish)

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Nutritional information

Energy (kJ)811 kJ
Energy (kcal)194 kcal
Fat14.1 g
of which saturates2 g
Carbohydrate11 g
of which sugars5.4 g
Protein6.9 g
Salt1.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

Instructions

Make the Dressing
1

a) In your serving bowl (or a portable container if you aren't eating it straight away), mix together the ginger puree and sesame oil.
b) Squeeze in some lime and stir to combine. This is your dressing. TIP: If you aren't eating lunch straight away, mix the dressing together and keep it in a separate container. Dress the salad just before eating.

Add the Veg
2

a) Add the coleslaw mix and rocket to the bowl.
b) Add the sugar snap peas.
c) Toss the vegetables in the dressing to coat well.

Top and Eat
3

a) Tear or cut the salmon slices into bite-size pieces.
b) Top the crunchy veg salad with the salmon.
c) Lunch is served. Enjoy!

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