Kūmara, smoked salmon and cress salad

This is a tasty salad with the peppery cress adding a delicious taste to the popular combo of kūmara and salmon.

Kūmara, smoked salmon and cress salad


Serves 4

1 cup cress (water or land), washed and dried
500g unpeeled kūmara, washed, diced and boiled
freshly ground white pepper
¼ cup olive oil
2 tsp lemon juice
200g smoked salmon pieces, sliced into 2.5 cm pieces
2 tomatoes, sliced into wedges
8-10 snow peas, top and tailed, and sliced in half
¼ cup natural yoghurt


Divide the cress between 4 plates and drizzle with lemon juice.
Place the kūmara in a bowl, add the pepper and olive oil and toss.
Place the kūmara, tomatoes and snow peas on top of the cress.
Roll up the salmon pieces and place in the salad.
Drizzle the yoghurt over the salad and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1540kj
Protein 14.7g
Total fat 18.1g
- saturated fat 3.4g
Carbohydrates 34.4g
- sugars 14.2g
Fibre 3.9g
Sodium 914mg

Click the vegetable name below to learn more about it: