Salmon & herb thai salad with chilli lime dressing

Cooking Fish Salmon & herb thai salad with chilli lime dressing

Fresh, healthy and full of flavour, this salmon & herb Thai salad is a great one for summer.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. For the dressing: place all the ingredients in a large bowl, then whisk to combine.
  2. Halve the cucumber lengthways, then scrape out the seeds and slice thinly. Add to the dressing with the halved tomatoes, basil, mint, coriander and bean sprouts and toss to combine. Flake the salmon over the top, toss gently, then divide the salad among serving plates.

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1 Lebanese cucumber
150g grape tomatoes, halved
1/2 loosely packed cup Thai basil leaves
1/2 loosely packed cup Vietnamese mint
1/2 loosely packed coriander leaves
2 cups bean sprouts
2 x 210g cans red salmon, drained, skin discarded
1/3 cup lime juice
2 small red chillies, seeds removed, thinly sliced
1 garlic clove, crushed
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp vegetable or peanut oil

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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