Wild salmon veggie bowl

3 of 5-a-day bbc good food team calcium fibre folate gluten free good for you healthy diet plan healthy lunch low calorie low fat salad salmon summer veggie bowl

N/A

Source

Ingredients

2 carrots

1large courgette

2 cooked beetroot , diced

2 tbsp balsamic vinegar

⅓ small pack dill , chopped, plus some extra fronts (optional)

1small red onion , finely chopped

280g poached or canned wild salmon

2 tbsp capers in vinegar, rinsed

Method

Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.

Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.