| | Deconstructed Greek salad with salmon
Deconstructed Greek salad with salmon
Deconstructed Greek salad with salmon 4.3-5 9
  • Calories: 2288 kj
  • Fat: 20.7g
  • Carbohydrates: 51.6g

How to Make:

  1. Combine yoghurt, juice, chopped oregano, garlic and 1 tablespoon warm water in a small bowl. Season with salt and pepper.
  2. Arrange lettuce, tomato, cucumber, onion, capsicum, olives, fetta and salmon in serving bowls. Drizzle with yoghurt dressing. Sprinkle with extra oregano leaves. Serve with bread.
Time for preparing:
4 min.
Servings:
2

Ingredients:

  • 1/2 cup plain Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 2 teaspoons finely chopped fresh oregano leaves, plus extra leaves to serve
  • 1 garlic clove, crushed
  • 2 baby cos lettuce, quartered, washed
  • 200g red grape tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 1 red onion, thinly sliced into rings
  • 1 small yellow capsicum, cut into 2cm pieces
  • 3/4 cup pitted kalamata olives
  • 100g Greek fetta, crumbled
  • 2 x 150g packets hot-smoked salmon, skin discarded, flaked (see notes)
  • Lebanese bread rounds, torn, to serve
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