Light Salmon & Sweet Cucumber Salad
Crisp, crunchy cucumber with succulent wild salmon.
To prepare our Salmon Salad Recipe toss the cucumber, sugar and vinegar together and season well with salt and pepper.
Put the John West Salmon into a bowl and break up with a fork, season to taste and add the dill.
- 1 can John West Pink Salmon (213g), drained - remove skin and bones if preferred
- 1/2 a cucumber, diced into 1cm pieces
- 1 tsp brown sugar
- 1 tbs white wine vinegar
- 1 tbs chopped fresh dill (optional)
- A handful of mixed salad leaves
- Salt and pepper