Smoked Salmon Salad with Beets

Name: Smoked Salmon Salad with Beets
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 cups young, waxy potatoes; 0.875 cup natural Yogurt; 0.333 cup Crème fraiche; 1 teaspoon medium Mustard; lemon juice; 3 cups Watercress; 2 cups cooked Beets (vacuum packed, cut into bite-sized pieces); 1 stick Celery (sliced); 2.667 cups smoked Salmon fillet (skinned, roughly chopped)

with yogurt dressing

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

553

calories

Calories

How many calories can I eat?

Healthy, because

Even smarter

Nutritional values

This smoked salmon is rich in protein and omega-3 fatty acids, which help support cardiovascular health.

Serve this smoked salmon salad with a piece of whole wheat baguette for a complete meal.

1 serving contains
(Percentage of daily recommendation)

Calorie	553 kcal	(26 %)
Protein	58.02 g	(59 %)
Fat	25.93 g	(22 %)
Carbohydrates	20.69 g	(14 %)
Sugar added	0 g	(0 %)
Roughage	2.99 g	(10 %)

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more nutritional values

Vitamin A	127.18 mg	(15,898 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.3 mg	(3 %)
Vitamin B₁	0.69 mg	(69 %)
Vitamin B₂	1.18 mg	(107 %)
Niacin	31.75 mg	(265 %)
Vitamin B₆	2.13 mg	(152 %)
Folate	122.23 μg	(41 %)
Pantothenic acid	4.11 mg	(69 %)
Biotin	10.38 μg	(23 %)
Vitamin B₁₂	6.46 μg	(215 %)
Vitamin C	27.31 mg	(29 %)
Potassium	1,980.27 mg	(50 %)
Calcium	188.34 mg	(19 %)
Magnesium	104.47 mg	(35 %)
Iron	3.07 mg	(20 %)
Zinc	2.03 mg	(25 %)
Saturated fatty acids	8.36 g
Cholesterol	166.83 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 cups young, waxy potatoes; ⅞ cup natural Yogurt; 0.333 cup Crème fraiche; 1 teaspoon medium Mustard; lemon juice; 3 cups Watercress; 2 cups cooked Beets (vacuum packed, cut into bite-sized pieces); 1 stick Celery (sliced); 2 ⅔ cups smoked Salmon fillet (skinned, roughly chopped)

How healthy are the main ingredients?

potato Yogurt Mustard Watercress Celery

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Preparation steps

Cook the potatoes in boiling salted water for around 25-30 min until fork-tender.

To make the dressing, mix together the yogurt, crème fraîche, and the mustard and season with salt, ground black pepper, and a dash of lemon juice.

Drain the potatoes, leave to cool slightly and cut into bite-sized pieces. Mix with the remaining ingredients and the dressing, season to taste and arrange on plates.