Lettuce and salmon salad with kūmara wedges
Blanching green beans in boiling water and then refreshing them in cold water keeps them bright green.
2 cups lettuce leaves
100g green beans, blanched
100g smoked salmon, diced
2 Tbsp chopped olives
2-3 Tbsp lemon vinaigrette
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.
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]|
|- saturated fat||1.3g|