Scandi beetroot & salmon pasta

beetroot fibre folate low calorie pasta salad salmon

N/A

Source

Ingredients

50g wholemeal fusilli

1 cooked beetroot , cut into wedges

½ small ripe avocado , cubed

2 baby cucumbers , sliced

2 tbsp chopped dill

1 tbsp fat-free Greek yogurt mixed with 1 tbsp water

1 heaped tsp creamed horseradish

50g poached salmon , flaked

30g rocket

Method

Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.

Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.