Baked Salmon Salad with Creamy Mint Dressing

1 salmon fillet (130g)

40g mixed salad leaves

40g young spinach leaves

2 radishes, trimmed and thinly sliced

5cm piece (50g) cucumber, cut into chunks

2 spring onions, trimmed and sliced

1 small handful (10g) parsley, roughly chopped

For the dressing:

1 tsp low-fat mayonnaise

1 tbsp natural yogurt

1 tbsp rice vinegar

2 leaves mint, finely chopped

Salt and freshly ground black pepper

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