Fancy a sandwich for lunch, but don’t want to overdo the calories? Try this idea from WW (formerly Weightwatchers), which features salmon – good for you, and full of Omega-3 – crispy cucumber and zingy mint.
Prep 10 minutes | Cook 10 minutes
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2x150g part-baked brown baguettes
213g tin of pink salmon (drained)
Half a cucumber (finely diced)
Half a red onion (finely diced)
Nine Kalamata olives (pitted and chopped)
Three tablespoons 0% fat natural Greek yoghurt
Two tablespoons mint (chopped)
One lime (zest grated and juiced)
Half a teaspoon of Sriracha sauce
Ruby Gem lettuce
Two tomatoes (sliced)
Salt and pepper
Preheat the oven to 220°C, fan 200°C, gas mark 7, then bake the two brown baguettes to pack instructions.
In a bowl, place the drained pink salmon and flake with a fork. Add the finely diced cucumber and red onion, the olives, the Greek yogurt, the chopped mint, the lime zest and juice and the sriracha sauce, then season to taste.
Halve the baguettes, then split and fill with four Ruby Gem lettuce leaves and the sliced tomatoes divided among the baguettes.
Spoon over the salmon mixture and serve.
SMARTPOINTS: Green –8; Blue – 7; Purple – 7