Ingredients
Units
Scale
- 125g (4oz) rocket/arugula leaves, washed
- 4 (400g/1lb) hot smoked salmon fillets
- 250g (8oz) cooked beetroot, cut into wedges
- 60ml (4 tbsp) toasted, flaked almonds
- 125ml (1/2 cup) Ranch dressing
- Salt and pepper, to taste
Instructions
- Divide the salad leaves evenly between 4 plates.
- Flake the salmon on top of the rocket and arrange the beetroot next to it.
- Sprinkle with almonds and Ranch dressing. Serve immediately.
Notes
- In the UK you can find hot smoked salmon fillets at large supermarkets. Alternatively, you can smoke your own at home (link to hot smoked salmon recipe).
- Roasted beetroots (link to recipe) also work well.
- You can make your own Ranch dressing here (link to recipe).
- In this case hot smoked salmon was used, but feel free to use the cold smoked variety if you wish.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 462
- Sugar: 7.3 g
- Sodium: 924 mg
- Fat: 28.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 13 g
- Fiber: 4.1 g
- Protein: 35.7 g
- Cholesterol: 55 mg