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For the dressing:
For the salad:
- Soak the sliced onion in cold water for 10 minutes, then drain.
- Blend the dressing ingredients together until smooth.
- Chop the cucumber into bite-size slices.
- In a large mixing bowl, toss the onion and remaining ingredients, except for the salmon and croutons, in the dressing, coating well. Transfer to a serving platter or large salad bowl and scatter the flaked salmon and croutons over the salad.
Per serving: 382kcals, 20.4g fat (3.5g saturated), 37.4g carbs, 17.5g sugars, 17.5g protein, 5.9g fibre, 0.743g sodium
Popular in Dairy-free
Gambas al ajillo