Salmon and Dill Quinoa Salad

SERVES:

DIFFICULTY:
Easy

PREP TIME:
5

COOK TIME:

Ingredients

1 cup mixed salad leaves torn
1 spring onions finely chopped
½ Lebanese cucumber chopped
150 g cherry tomatoes halved
1 cup quinoa cooked
180 g cooked salmon chopped, or chicken
½ avocado chopped
2 tbsp fresh dill finely chopped

Dressing

¼ cup reduced fat greek yoghurt
1 tbsp lemon juice

Method

In a small bowl or jar, add lemon juice and Greek yoghurt. Mix or shake well.
In a large bowl add all ingredients (except dressing) and toss gently.
Drizzle over dressing and mix well to coat all the salad ingredients.

Notes

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)