Waldorf-Style Zesty Salmon Salad
with Honey-Dijon Shredded Brussels Sprouts
Calories
:
544 kcalProtein
:
34.7g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Walnut
- Fish
Forget everything you think you know about Brussels sprouts! This modern, vibrant take on the classic Waldorf salad is a total game-changer. We’ve swapped the heavy mayo for a bright, Dijon-lemon dressing and traded the grapes for crisp, tart apple and refreshing cucumber. Finished with a satisfying toasted walnut crunch, it’s a bowl full of sunshine and sophisticated textures.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Lemon
1
Celery
1
apple
1 packet
Brussels Sprouts
1
Cucumber
½ packet
Dijon Mustard
1 packet
Walnuts
(Contains: Walnut; )
280 g
Salmon
(Contains: Fish; )
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Energy (kJ)2270 kJ
Calories544 kcal
Fat35.1 g
of which saturates5.4 g
Carbohydrate18.4 g
of which sugars16.2 g
Dietary Fibre7.8 g
Protein34.7 g
Cholesterol1.1 mg
Sodium333 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Slice lemon into wedges. Thinly slice celery.
- Thinly slice apple into sticks.
- Finely shred Brussels sprouts. Thinly slice cucumber into rounds.
- In a large bowl, combine Dijon mustard (see ingredients), the honey, a drizzle of olive oil and a generous squeeze of lemon juice. Season to taste, then add Brussels sprouts, massaging to soften. Set aside.
2
- Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a chopping board, then roughly chop.
3
- When the walnuts are done, return frying pan to medium-high heat with a drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
- In the last minute, add lemon pepper seasoning, gently turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- To the bowl with Brussels sprouts, add apple, cucumber, celery and mixed salad leaves, tossing to combine.
- Divide zesty salmon and Brussels sprout Waldorf between plates.
- Sprinkle over toasted walnuts and serve with any remaining lemon wedges. Enjoy!
