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Scandi beetroot & salmon pasta Recipe
Scandi beetroot & salmon pasta
  • Cook Time: 10 mins
  • Serving: 1 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 453
  • Carbohydrate Content: 43g
  • Fat Content: 18g
  • Fiber Content: 11g
  • Protein Content: 24g
  • Saturated Fat Content: 3g
  • Sodium Content: 0.9g
  • Sugar Content: 13g

Scandi beetroot & salmon pasta Recipe

By 2021-06-25

Scandi beetroot & salmon pasta is a Healthy spring recipe for 1 people, takes only 15 mins; recipe has wholemeal fusilli, beetroot and avocado.

Ingredients

  • Beetroot - 1 cooked beetroot, cut into wedges
  • Dill - 2 tbsp chopped dill
  • Rocket - 30g rocket
  • Greek Yogurt - 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
  • Avocado - 1/2 small ripe avocado, cubed
  • Salmon - 50g poached salmon, flaked
  • Horseradish - 1 heaped tsp creamed horseradish
  • Wholemeal Fusilli - 50g wholemeal fusilli
  • Cucumbers - 2 baby cucumbers, sliced

Instructions

  1. 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.
  2. Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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