Asian salmon salad bowl
1 carrot, grated or spiralised
4 radishes, sliced
75g edamame beans (blanched if frozen)
40g red cabbage, shredded
½ x 400g tin black beans, drained and rinsed
1 salmon fillet, cooked
1 spring onion, finely sliced
1-2 tbsp soy sauce
½ lime, cut into wedges
Fill the bowl with the veg (reserving the spring onions) and top with the cooked salmon fillet. Scatter with the spring onions and drizzle with the soy sauce. Serve with lime wedges to squeeze over.
Calories 574 (29%), sugar 12.4g (14%), fat 22.1g (32%), saturates 3g (15%), salt 2.26g (38%), based on 1 serving.