Salmon Caesar salad with Watercress and Yogurt Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 eggs300 g salmon fillets1 wholemeal pita bread, torn into small pieces2 heart of romaine lettuce, seperated and torn into pieces4 spring onions, thinly slicedDRESSING: 50g watercress, large stalks removed4 cm piece cucumber, peeled and diced1 small garlic clove, crushed150 g natural bio yogurtsqueeze of lemon juice
Cook the eggs in a pan of boiling water for 8 minutes. Drain and cool under water then shell and quarter
Preheat the grill to medium and cook the salmon for 4 minutes. Turn the fish, add the torn bread to the grill pan and cook for a further 2-3 minutes until the salmon had cooked through and the bread is crisp and golden. Leave to cool.
Meanwhile, place the watercress, cucumber and garlic in a mini food processor and whiz until finely chopped. Add the yogurt and a little salt and pepper and whiz for a few seconds more to make a smooth, pourable sauce. Add a little lemon juice, to taste then chill until ready to serve.
Break the salmon into large flakes. Divide the lettuce between individual bowls and top with the egg quarters, salmon and crispy pita pieces. Scatter with spring onions, drizzle over the dressing, toss lightly together and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Preheat the grill to medium and cook the salmon for 4 minutes. Turn the fish, add the torn bread to the grill pan and cook for a further 2-3 minutes until the salmon had cooked through and the bread is crisp and golden. Leave to cool.
Meanwhile, place the watercress, cucumber and garlic in a mini food processor and whiz until finely chopped. Add the yogurt and a little salt and pepper and whiz for a few seconds more to make a smooth, pourable sauce. Add a little lemon juice, to taste then chill until ready to serve.
Break the salmon into large flakes. Divide the lettuce between individual bowls and top with the egg quarters, salmon and crispy pita pieces. Scatter with spring onions, drizzle over the dressing, toss lightly together and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Nutritional Info Amount Per Serving
- Calories: 249.4
- Total Fat: 7.8 g
- Cholesterol: 210.4 mg
- Sodium: 238.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.9 g
- Protein: 29.4 g
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