Name: Light and lovely salmon salad wraps
Prep time: 10 min
Total time: 10 min
Yield: 4
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

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

Serves 4

Prep

10M

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.Place each lavash on a flat surface. Top with salad. Roll up, halve and serve.

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.

Note

Women's Weekly Food

Ingredients

Method

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