Smoked Salmon and Beetroot Salad

This recipe is gluten and dairy-free.

Prep Time
15 minutes
Cook Time
Serves 1
Smoked Salmon and Beetroot Salad


Step 1. Gently toss together all the ingredients to combine.


  • 75g smoked salmon slices
  • 3 small vacuum-packed beetroot (180g), cut into small wedges
  • 6 baby cos lettuce leaves (55g)
  • 6 slices (44g) cucumber
  • 7 snow peas (21g), cut into matchstick strips
  • 2 teaspoons baby celery leaves (or parsley or dill)
  • 1 tablespoon reduced fat French dressing

Per serve:

Energy: 917kj (220kcal)

Protein: 22.4g

Fat: 3.9g

Carbohydrates: 18g

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