Egg, Artichoke and Salmon Salad (5:2 Diet)
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| Serves | 1 |
| Prep time | 5 minutes |
| Allergy | Egg |
| Meal type | Lunch, Main Dish, Salad |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Region | British |
| By author | Karen Burns-Booth |
Make use of an opened tin of artichoke hearts and leftover cooked salmon by assembling this gourmet salad for a 5:2 diet fast day or for a low-calorie light luncheon dish. This salad is a wonderful combination of tastes and textures and is full of vitamins as well as essential Omega 3 oils. (This salad counts towards 2 of your 5 a day)
Ingredients
- mixed salad leaves (about 50g - 3 calories)
- 125g cooked salmon fillet (flaked - 140 calories)
- 2 small tinned artichoke hearts, cut onto quarters (or 2 small fresh artichoke hearts, cooked - 30 calories)
- 1 small hard-boiled egg (52 calories)
- 2 cornichons, finely diced (10 calories)
- 1/2 lemon, sliced thinly
- 1 tablespoon low calorie lemon salad dressing (5 calories)
Note
Make use of an opened tin of artichoke hearts and leftover cooked salmon by assembling this gourmet salad for a 5:2 diet fast day or for a low-calorie light luncheon dish. This salad is a wonderful combination of tastes and textures and is full of vitamins as well as essential Omega 3 oils. (This salad counts towards 2 of your 5 a day)
Directions
| Step 1 | Arrange the salad leaves on a large platter or plate. |
| Step 2 | Slice the boiled egg very thinly into slices. Arrange the cooked salmon, artichoke hearts, egg slices and diced cornichons on top of the salad leaves. |
| Step 3 | Dress with the low-calorie dressing and then top with the lemon slices. |
| Step 4 | Tinned salmon can be used, but check calorie count on the tin. |
