Photo: Anna Pelzer
Summertime salmon, fennel and pearled spelt salad
9 ingredients
20 min + 30 min
4 people
openrecipes
This is a great summer salad that can be rustled up with last night’s cooked salmon and leftover vegetables, or made fresh on the day.
Estimated Nutrition (whole recipe, rough)
404
Calories
23g
Protein
28g
Fat
17g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Spelt | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 cooked salmon
- g pearled spelt
- 200 large or 2 smaller fennels
- g large bunch of radishes
- 1 handful of cooked green beans
- 1 horseradish sauce
- 1 mustard
- 1 lemon, zest and juice only
- tsp vegetable oil such as rapeseed or olive
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes