Smoked Salmon Salad with Beets
with yogurt dressing
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
553
calories
Calories
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)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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)
Preparation steps
1.
Cook the potatoes in boiling salted water for around 25-30 min until fork-tender.
2.
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.
3.
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.
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