Salmon Caesar salad with Watercress and Yogurt Dressing
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Salmon Caesar salad with Watercress and Yogurt Dressing calories by ingredient
Number of Servings: 4
Ingredients
-
3 eggs
300 g salmon fillets
1 wholemeal pita bread, torn into small pieces
2 heart of romaine lettuce, seperated and torn into pieces
4 spring onions, thinly sliced
DRESSING:
50g watercress, large stalks removed
4 cm piece cucumber, peeled and diced
1 small garlic clove, crushed
150 g natural bio yogurt
squeeze of lemon juice
Directions
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.