Salmon, Green Grape and Beet Salad | Gold Seal
This Salmon, Green Grape and Beet Salad is bursting with colour and flavour. The yogurt and Sriracha gives it a creamy kick that doesn’t overpower.
Ingredients
- 1 can (170g) Gold Seal Wild Sockeye Salmon (Skinless/Boneless) , drained
- ¼ cup Greek yogurt with honey
- 1 tsp Sriracha sauce
- ¼ cup olive oil
- Juice of half a lime
- Salt and pepper to taste
- 2 radishes, sliced
- ½ cup carrot match sticks
- 1 cup green grapes
- ½ cup golden beets, cooked and diced
- ½ cup parsley, chopped
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