Hot smoked salmon salad with horseradish dressing
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Hot smoked salmon salad with horseradish dressing
Be the envy of your work colleagues with this tasty packed lunch. The horseradish dressing adds a creamy kick
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
347Kcal
Fat
20gr
Saturates
4gr
Carbs
12gr
Sugars
9gr
Fibre
7gr
Protein
28gr
Salt
1.3gr
Ingredients
- 100g sugar snap peas, halved diagonally
- 1 celery heart, sliced
- ½ small red onion, sliced thinly
- 10 cherry tomatoes, halved or quartered
- 150g skinless hot smoked salmon, flaked
- 1 x 80g pack baby kale
- 2 tbsp toasted seed mix
For the dressing
- 3 tbsp 0% fat Greek yogurt
- 1½ tbsp horseradish sauce (not creamed)
- a good squeeze of lemon juice
Step by step
- In a small bowl, mix the dressing ingredients and add some salt and pepper. If it’s too thick, thin it down with a little water. Divide between 2 small portable containers.
- Divide the salad ingredients between two sealable lunch boxes and sprinkle with the seeds. Cover and chill until taking to work the next day.
- Remove your lunch box from the fridge about 30 minutes before eating, to take off some of the chill. Pour the dressing over the salad and mix together gently. Let the kale soften slightly before eating.
