Healthy Bones Salad Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 14To prep: 10 minutesTo cook: 0 minutesDifficulty: Easy Nutrition per servingKilojoules: 2155Calories: 515Protein: 37.4gFat: 29.6gSaturated Fat: 5.4gCarbohydrates: 20.3gCarbohydrates per 100g: 4.63gFibre: 9.8gSodium: 198mgPotassium: 1237mg Ingredients 200g canned salmon, drained 1 cup cooked quinoa 2 cups broccoli florets, chopped 2 cups baby spinach, chopped 1 cup cherry tomatoes, halved ¼ red onion, thinly sliced 2 tablespoons pumpkin seeds 1 tablespoon fresh parsley, chopped Lemon wedges, to serve Lemon & Tahini Dressing 1 tablespoon tahini 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon water, or enough to thin ½ teaspoon Dijon mustard Freshly ground black pepper Method Steam broccoli for 2–3 minutes until just tender but still bright green. Allow to cool. Combine the cooked quinoa, broccoli, spinach, tomato, red onion and parsley in a large bowl. Fold through the canned salmon. Whisk the tahini, lemon juice, olive oil, Dijon mustard and water together to make the dressing. Add extra water if needed to reach a drizzling consistency. Divide the salad between two bowls. Top with pumpkin seeds. Drizzle with the dressing and serve with lemon wedges.
