Photo: Anna Pelzer
Salmon, fennel & orange salad
8 ingredients
10 min + 5 min
Serves 4
openrecipes
A great buffet salad to dig in to. Try and make sure your salmon is from a sustainable source
Estimated Nutrition (whole recipe, rough)
583
Calories
49g
Protein
16g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Yogurt | 170g plain Greek | 100 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Watercress | 1 cup (34g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
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
- 4 salmon
- 100g bag watercress
- 410g can chickpeas , rinsed and drained
- 1 fennel bulb, thinly sliced
- ½ red onion , thinly sliced
- 2 oranges
- 100ml natural yogurt
- 2 tbsp chopped dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes