Fish Asian

Salmon and edamame salad

Name: Salmon and edamame salad recipe
Yield: 2
Cuisine: /asian
Ingredients: 80g thawed, peeled edamame; 1 bunch broccolini, trimmed & chopped; 115g baby corn spears, halved lengthways (or 100g tinned sweetcorn); 100g drained then rinsed tinned cannellini beans; 125g tinned salmon in spring water, drained then flaked; 2 spring onions, chopped; 20g low-fat feta, crumbled; 1 tsp balsamic vinegar; 1 tsp olive oil

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by Michelle Bridges

Mar 03, 2020

“If you’re making this ahead to take for lunch, pack it into airtight containers and keep chilled. Pack your dressing separately in a leak-proof container," says Michelle Bridges. This is an edited extract from 12WBT Low-carb Solution by Michelle Bridges (published by Macmillan Australia, RRP $36.99).

80g thawed, peeled edamame
1 bunch broccolini, trimmed & chopped
115g baby corn spears, halved lengthways (or 100g tinned sweetcorn)
100g drained then rinsed tinned cannellini beans
125g tinned salmon in spring water, drained then flaked
2 spring onions, chopped
20g low-fat feta, crumbled
1 tsp balsamic vinegar
1 tsp olive oil

Method

1.

Place the edamame and broccolini in a heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain and rinse under cold water.
2.

Combine the corn, cannellini beans, salmon, spring onion, feta, edamame and broccolini in a large bowl. Drizzle in the vinegar and olive oil and toss to combine. Season with freshly ground black pepper and serve.

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