Watercress and Salmon Salad
For people with MS, this salad is a great combination of immune-supporting nutrients. Vitamin A from the watercress, and salmon which supplies essential omega 3 fatty acids and vitamin D. You can cook your own salmon fillet or for simplicity choose pre-packed poached salmon, or lightly smoked chunky slices, opting for the lowest in salt. Finish the salad with a simple drizzle of balsamic glaze.
No of servings 1
Preparation time 5 minutes
Cooking time 0 minutes
30g watercress, washed and drained
70g poached salmon
4 small slices (about 40g) of mozzarella
6 -8 cherry tomatoes, halved
- Break the watercress into small florets and place in the serving dish.
- Flake the salmon on top and add the tomatoes and mozzarella.
- Drizzle over some balsamic glaze and serve at once
Serve with bread or new potatoes
The salad is not suitable for storage.
Nutritional analysis per portion
|Energy kcal||320||Vitamin D mcg||5.5|
|Protein g||25.6||Vitamin A mcg||210|
|Carbohydrate g||5.4||Omega 3 g||2.7|
|Of which sugars g||4.8|
|Of which saturates g||7.7|
Food safety advice
Always wash your hands, work surfaces, utensils and chopping boards before starting to cook.
Produced by Claire Fenlon and Fiona Wilcock 2020