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1 can pink salmon flakes, drained
1 cup cooked couscous
2 tbsp toasted pine nuts
1/2 cup sliced tomatoes
1/2 tsp chopped coriander leaves
1/4 cup sliced dried fruits (sultanas, figs,
apricots)
1/2 cup sliced onions
2 tbsp olive oil
2 tbsp lemon juice
1/4 cup coconut cream
cumin, salt and pepper to taste |
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Method :
Toss together,
salmon, couscous, pine nuts, tomatoes, coriander leaves, dried fruits and
onions. In a shaker bottle, combine olive oil, lemon juice and coconut
cream. Shake vigorously until creamy. Season with cumin, salt and pepper
to taste. Pour dressing over salad.
Makes 4-5
servings
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