Searching for a quick, nutritious and tasty salad to go with your Christmas dishes!? 

Look no further… 

Salmon, Potato & Apple Slaw Salad 

Serves 4

Ingredients 

• 400g canned red salmon (John West) or 400g fresh Australian salmon fillet

• 400g of white washed potatoes 

• 1x medium/large green apple 

• 1x large any dry coleslaw salad pack

• 1x fresh kale bunch

• 1x asparagus bunch

• 2 cups cooked cous cous 

• handful of Pepitas and walnuts for some crunch

• Olive oil (enough for cooking and as a dressing)

• Cracked pepper and salt 

• Rosemary and basil 

Method 

1. Slice potatoes in quarters and steam until cooked through (5-8 minutes) 

2. Place ½ the pack of slaw raw on the bottom of a plate or salad bowl as a base 

3. Clean and chop kale bunch, place in a hot pan with olive oil spray until lightly wilted (2 minutes)

4. Chop asparagus bottoms off and cut in half, sauté in pan with ½ pack of slaw and oil for 2-3 minutes 

5. Once kale, asparagus and slaw are lightly cooked through, throw on top of the raw slaw 

6. Once potatoes are cooked through, place within and around the salad base 

7. Slice 1x fresh green apple and place around/within the salad 

8. Add cous cous to some boiling water (follow packet instructions) until cooked through – add to salad 

9. Add canned red salmon to top of the salad or pan-fry/bake salmon fillet/s until cooked through, shred and place on top of the salad 

10. Sprinkle the pepita and walnuts over the top

11. Drizzle some olive oil, add cracked pepper and salt to taste and rosemary, basil or desired herbs

Nutrition

• high protein

• anti-inflammatory omega-3 rich

• filled with colour and antioxidants

• plentiful fibre

Recipe inspired by our Lane Cove Dietitian, Aimee Boidin