How to Make Salmon and Apple Salad with Yogurt Dressing
International dishesSaladsEurope and North AmericaAbout 30 minutes
A salmon and apple salad with yogurt dressing that suits a light lunch. Warm roasted salmon meets cool leaves and fruit. Apple and red radish give two different kinds of crunch in the same bowl.
The tricky part is the dressing, which thins out fast if the leaves are still wet. The salmon is marinated with vegetable seasoning, pepper, chopped parsley and olive oil, then roasted in the oven. The dressing is stirred together from yogurt, Lean Mayo, apple juice and honey.
This batch weighs about 842g, at roughly 124 calories per 100g.
Method
Cut 200g salmon into bite sized cubes. Marinate it with 1 teaspoon vegetable seasoning powder, 1/2 teaspoon pepper, 10g chopped parsley and 20ml olive oil, then roast in the oven until cooked through.
Make the dressing by stirring together 50g unsweetened yogurt, 50g Lean Mayo, 30ml apple juice, 20ml olive oil, 15ml honey and a little salt and pepper.
Halve 80g cucumber lengthwise, scrape out some of the seeds and cut it into 2cm slices. Cut 50g red radish into 1cm rounds. Chop 100g lettuce. Halve 80g cherry tomatoes. Peel 80g apple and cut it into bite sized cubes.
Put the salmon, all the vegetables and 50g sprouts in a mixing bowl, spoon over the yogurt dressing and toss to serve.
Tips
Baby red radish can be swapped for thinly sliced carrot.
Apple juice can come from an unsweetened carton, or from juicing the rest of the apple.
The leaves need to be properly dry before tossing, as any water thins the dressing immediately.
Dressing the salad just before eating keeps the leaves crisp.
Honey is still sugar, so a light hand is enough.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.