A light and zesty salad for two, made in minutes!
Prep time:8 mins
Cook time:0 mins
- 2 cups of julienne vegetables e.g. carrot, red capsicum, snowpeas, snow pea sprouts
- 125g can John West Salmon Slices in Spring Water, drained
- 2 tablespoons coriander leaves
- Juice of 1 lime
- 3 teaspoons peanut oil
- 2 teaspoons light soy sauce
- ½ teaspoon caster sugar
Arrange vegetables and drained John West Salmon Slices in Spring Water on a serving plate, sprinkle with coriander leaves.
Combine lime juice, peanut oil, soy sauce and sugar, drizzle over salad and serve.
Sprinkle salad with ¼ cup chopped cashew nuts just before serving.