Salmon and Egg Salad

Serves 2

0 Points® per serving

Ingredients

2 120g salmon fillets, grilled
50g salad leaves
10 medium radishes, cut into wedges
3 tbsp herby yoghurt dressing
2 medium eggs, hard boiled and quartered
1 tbsp fresh lemon juice
½ small red onions, thinly sliced
¼ medium cucumber, sliced into semi-circles

Method

Step 1: In a large bowl, combine the radishes, red onion and cucumber. Toss with the lemon juice and season to taste.
Step 2: Flake in the cooked salmon fillets and add salad leaves, gently tossing together.
Step 3: Divide equally and top each portion with the hard-boiled egg.
Step 4: Drizzle over the dressing and serve.

Note

Take a look at the recipe for the Herby Yoghurt Dressing to make the creamy dressing for the dish.