Ingredients
- 175 grams canned salmon, drained and flaked
- ½ cup sliced mushrooms
- ¼ cup sliced cucumber
- ½ cup sliced courgettes
- 6 halved cherry tomatoes
- 1 boiled egg in quarters
- 1 cup mixed salad leaves
- 3 tbsp fat free greek yoghurt
- 1 tsp fresh lemon juice
- 1 tsp honey
- 1 tsp dijon mustard
- 2 tsp chopped parsley
- Sea salt
- Freshly ground black pepper
Method
- Combine the salmon, mushrooms, cucumber, courgettes, tomatoes, eggs and salad
- Whisk the remaining ingredients together to make a dressing
- Drizzle over the salad, toss lightly and serve
Find me on…