Grilled salmon salad
A light and delicious salad perfect for lunch.
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½ cup (100g) brown rice
150g skinless boneless salmon fillets
75g sugar snap peas
100g cherry tomatoes, halved
½ Lebanese cucumber, thinly sliced
½ red capsicum, cut into thin strips
40g button mushrooms, thinly sliced
1 tbs chopped fresh chives
1 tbs lemon juice
2 tsp balsamic vinegar
2 tsp extra-virgin olive oil
Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Set aside to cool (see tip).
Meanwhile, preheat grill to high. Line grill tray with foil. Grill salmon for 3 minutes each side for medium or until cooked to your liking. Cool slightly. Use a fork to flake salmon into large chunks.
Place sugar snap peas in a medium heatproof bowl and cover with boiling water. Set aside for 2 minutes. Drain and refresh in a bowl of cold water. Drain. 4. Place rice, salmon, sugar snap peas, tomatoes, cucumber, capsicum, mushrooms and chives in a large bowl. Whisk juice, vinegar and oil in a small bowl. Add dressing to salad and toss gently to combine. Serve.
Weight Watchers has created a myriad of delicious, diabetic-friendly meals to help Aussies achieve their weight loss goals in addition to managing and maintaining a healthy lifestyle. For more information and inspiration visit their website.
Please check with your doctor, dietitian, or diabetes educator as to the suitability of this information for your diabetes management.