SALMON VEGIE BOWL

Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad. Salmon is one of the oily varieties of fish that supplies beneficial omega-3 fats, which help alleviate inflammatory conditions and reduce the risk of heart problems.

PREP TIME: 20 MINS

SERVES 2 (AS A LIGHT MEAL)
FROM: Diabetic Living Magazine

CALORIES Kcal (kJ)	PROTEIN	FAT	SAT. FAT.	CARBS	FIBRE	SODIUM
311 (1300 kJ)	21 g	13 g	3 g	22 g	12 g	311 mg

INGREDIENTS

2 carrots

1 large zucchini

2 cooked beetroots, diced (see Cook’s Tips)

2 Tbsp balsamic vinegar

1/3 cup dill, chopped, plus extra dill to serve (optional)

1 small red onion, finely chopped

150g skinless and boneless salmon fillet, cooked (see Cook’s Tips)

   or 210g can pink salmon in springwater, drained

1 Tbsp capers in vinegar, rinsed

METHOD

1 Shred carrots and zucchini into long spaghetti strips with julienne peeler or spiraliser, and pile onto

two shallow serving bowls.

2 Stir the beetroot, vinegar, chopped dill and red onion together in a small bowl. Spoon on top of the vegetables.

3 Flakeke chunks of the salmon over the salad and scatter with the capers and extra dill, if desired. Serve immediately.

COOK’S TIPS

4   You can get prepacked cooked beetroot in the fruit and vegetable section of the supermarket.

4   To cook the salmon, spray a non-stick frying pan with cooking spray and heat over medium heat. Add the salmon and cook for 2-3 minutes each side or until cooked to your liking. Set aside to cool.

4  If having salmon for dinner, cook extra for tomorrow’s lunch.