Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that’s also low-calorie, gluten-free and rich in beneficial omega-3 fats
Prep:10 mins
Serves 2
2 carrots1large courgette2 cooked beetroot, diced2 tbsp balsamic vinegarâ…“ small pack dill, chopped, plus some extra fronts (optional)1small red onion, finely chopped280g poached or canned wild salmon2 tbsp capers in vinegar, rinsed
STEP 1Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.STEP 2Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.
