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Recipe

Light and lovely salmon salad wraps

Light, fresh, yet filling, these salmon salad wraps make a great lunch option. Plus, with salmon and hard boiled eggs, you benefit from a double hit of protein

Aug 08, 2016 6:13am
  • 10 mins preparation
  • Serves 4
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Ingredients

Salmon salad wraps
  • 250 gram punnet cherry tomatoes, halved
  • 200 gram can pink or red salmon, drained, flaked
  • 2 hard-boiled eggs, roughly chopped (see tip)
  • 1 capsicum, seeded and sliced
  • 1 lebanese cucumber, sliced
  • 1/2 cup halved artichoke halves
  • 1/4 cup basil leaves
  • 4 pieces lavash bread
Dressing
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 teaspoon olive oil

Method

  • 1
    Combine the tomatoes, salmon, eggs, capsicum, cucumber, artichokes and basil in a bowl.
  • 2
    For the dressing, whisk all the ingredients together in a jug. Season to taste, then toss through the salad mixture.
  • 3
    每一个亚美尼亚式面包放在一个平面上。前与萨拉d. Roll up, halve and serve.

Notes

  • To hard-boil eggs, place in a saucepan of cold water and bring to the boil. Reduce heat and simmer for 4-5 minutes. Cool under cold water. To remove the shell, tap on bench to crack, then gently peel away.

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