If you have leftover salmon, this salad is a super-simple way to make sure quality fish doesn’t go to waste. Whip it up in minutes and you have a nutritious and tasty lunch.
Serves: 2
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups leftover cooked salmon, flaked
- 3 cups rocket & spinach leaves
- 500g pumpkin cubed & cooked in oven until tender, or use leftover cooked pumpkin
- 1 cup goat’s cheese
- Olive oil & lemon, for dressing
Method
- Arrange salad leaves in a bowl.
- Add remaining ingredients and toss gently.
- Drizzle with olive oil and lemon.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
