bunch coriander, leaves picked and roughly chopped
2
medium carrots, peeled
350g
tinned salmon drained weight, flaked
75g
wasabi peas
FOR THE DRESSING
100g
sweet chilli sauce
juice 1 lime
2Tbsp.
toasted sesame oil
Directions
1 For the salad, put the edamame beans in a heatproof bowl and cover with just-boiled water from the kettle. Set aside until needed. 2 In a large bowl, whisk all the dressing ingredients with plenty of seasoning. Add the cooked rice, radishes, chilli, spinach and coriander, and mix to combine. 3 Next, peel the carrots into ribbons using a Y-shaped vegetable peeler; add to the bowl together with the salmon and drained edamame. Toss carefully to combine. 4 Spoon on to a platter or divide between 4 plates. Sprinkle over the wasabi peas (see into) and serve.
Per serving:
Calories: 472
Protein: 33g
Fat: 19g
Saturates: 4g
Carbs: 38g
Sugars: 11g
Fibre: 9g
The best summer salad recipes to really bring the sunshine to your table
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
