Smoked Salmon, Shrimp and Sugar Snap salad

This is a really simple but refreshing salad, ideal for warm sunny days (assuming that we get some!).

Recipe for Smoked salmon salad with lemon and dill dressing (serves 4)

Ingredient Calories per serving
1 cup brown rice 172
50g sugar snap peas/mangetout 5
1 tbsp soy sauce 2
1 tbsp white wine/rice vinegar 1
175g cottage cheese 39
2 tbsp yoghurt 5
zest of 1 lemon 4
a few sprigs of dill, chopped 3
salt and pepper 3
140g lettuce leaves 5
275g cooked, peeled shrimp/prawns 82
100g smoked salmon 29
lemon wedges, to serve 3

Total calories per serving: 350

Method: Cook the rice in twice the volume of water until tender (about 20 minutes for brown rice). Steam the peas over the rice for 2-3 minutes and then rinse in cold water to stop them from losing their bright green colour. When the rice is done and has absorbed all the water, stir the vinegar and soy sauce into it and allow to get cold.

Make the dressing by blending the cottage cheese, lemon zest, dill, yoghurt and salt and pepper in a blender or food processor until smooth. Arrange the lettuce, smoked salmon, peas, shrimp and rice on plates and drizzle the dressing over the lettuce. Serve the zested lemon on the side, cut into wedges.

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