I’m normally pretty adverse to salads- especially ones with leaves in but this is pretty delish! There’s lots of nice protein (the eggs and fish) and the dressing makes all the salady stuff much more palatable. I even enjoyed the tomatoes which is a rare one for me. I definitely need to overcome my fear of ruffage and eat more salads.
The salmon from this salad is an excellent source of omega 3 fatty acids, which controls blood pressure, balances hormones and promotes healthy skin. This salad is rich in protein, lycopene which is a phytonutrient and vitamin C. This recipe is from Carol Vorderman’s book “Detox recipes”
Makes 4 servings
- 3 eggs
- 125g oz fine green beans, trimmed and halved
- 2 little gem lettuces
- 1 thinly sliced red onion
- 225g cherry tomatoes, halved
- 4 tablespoons black olives
- 4X 125g salmon steaks
- 1 lemon sliced into wedges
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon mustard
- 1 crushed clove of garlic
Put the eggs in a saucepan of cold water, bring to the boil and cook for 5 minutes. Drain and plunge into cold water and then peel.
Steam or boil the green beans for 2 minutes then drain.
Tear the lettuce into bite sized pieces and place in a bowl with the onions, tomatoes, olives and green beans.
Heat the grill, Brush the salmon steaks with a little olive oil then cook under the grill for about 3 minutes each side.
Toss the salad with the dressing, divide into 4 bowls and place a salmon steak on top of each. Slice the eggs into quarters and arrange next to the salmon with the lemon wedges.