Ready in 30 minutes
Syns per serving - Free on Extra Easy
198g/7oz baby new potatoes, halved
salt and freshly ground black pepper
4 large skinless salmon fillets
198g/7oz green beans, trimmed
2 lettuce hearts, leaves separated
1 yellow pepper, deseeded and cut into small pieces
198g/7oz midi or large cherry tomatoes, halved or quartered
1 red onion, peeled and thinly sliced
4 eggs, boiled to your liking, halved or quartered, to garnish (optional)
For the dressing
4 tbsp fat free vinaigrette
juice of 1 lemon
1 level tsp wholegrain mustard
1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes or until tender. Drain and set aside.
2. Place the salmon fillets in a saucepan and pour over water to cover. Bring to the boil, reduce the heat and poach for 12-15 minutes or until cooked through. Remove from the saucepan with a slotted spoon and drain on kitchen paper.
3. Blanch the green beans in a large saucepan of lightly salted boiling water for 2-3 minutes, drain and refresh under cold running water. Drain again and transfer to a large mixing bowl with the potatoes, lettuce leaves, yellow pepper, tomatoes, and red onion. Flake the salmon into bite-sized pieces and add to the salad ingredients.
4. Make the dressing by whisking all the ingredients together in a bowl, season well and pour over the salad ingredients. Toss gently to mix well then divide the salad between four serving plates. Garnish each serving with a boiled egg, if using, and serve immediately.