Lettuce and salmon salad with kūmara wedges

Blanching green beans in boiling water and then refreshing them in cold water keeps them bright green.

Lettuce and salmon salad with kūmara wedges


Serves 4

2 cups lettuce leaves
100g green beans, blanched
100g smoked salmon, diced
2 Tbsp chopped olives
2-3 Tbsp lemon vinaigrette

Kūmara wedges:
2-3 kūmaras, washed and sliced into wedges


Arrange lettuce leaves, beans, salmon and olives in a bowl.
Drizzle over vinaigrette and serve with kūmara wedges.

To blanch beans: Cook in rapidly boiling water for 1-2 minutes or until just tender. Remove and cool in iced water or under cold running water. Drain well.

Kūmara wedges:
Preheat oven to 200°C. Place kumara in a roasting pan and spray lightly with canola oil. Toss to coat.
Bake in preheated oven for 25-35 minutes or until golden brown and crunchy. Turn several times during cooking.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 753kj
Protein 8.1g
Total fat 8.2g
- saturated fat 1.3g
Carbohydrates 17.4g
- sugars 7.1g
Fibre 3.8g
Sodium 714mg

Click the vegetable name below to learn more about it: