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Fish salad suitable for diabetic diet, low carb, Omega-3OMS friendly d

Fish Salad with Ground Linseed (Flax) and Linseed Oil Dressing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Main Dish, Salad, Sauce
Cuisine: Anti-inflammatory, Dairy-free, Digestion-friendly, Gluten free, Healthy, Linseed oil, Low calorie, low carb, Omega-3, OMS Diet, Paleo, Saturated-fat free, Wheat-free
Ingredients Method

Ingredients
  

  • 150-200 g Cooked prawns, salmon or trout, or marinated anchovies salmon or trout fresh or smoked, Anchovies - silver/white fillets not the dark salty ones., Smoked Mackerel or even tinned fish works fine.
  • 1 medium red onion, thinly sliced
  • 60 g Tomatoes
  • 1/2 -1 Sweet red pepper sliced
  • 60-100 g Potatoes, ideally new or waxy but any potato will will be nice
  • 60-100 g Cooked beetroot, Dressed, marinated or chilli beet root are good options
  • Double handful Salad leaves/lettuce
  • 1-2 Tbs Chopped parsley
  • 60-100 g Cooked broccoli
  • 2 Flax Ground Golden Linseed If you only have bronze linseed that's fine too.
Vinaigrette Salad dressing
  • 6 Tablespoons Flax Farm cold-pressed linseed oil
  • 2 Tablespoons Apple-cider vinegar or lemon juice
  • 1/4 -1/2 clove of garlic crushed
  • 1 rounded tsp Seedy mustard optional
  • 1-2 tsp Capers
  • Salt and pepper optional
  • 1 tsp honey optional

Method
 

  1. First, boil your potatoes and drain. If large cut into slices or smaller chunks and allow to cool.
  2. Steam or boil broccoli, drain and cool, cut into small bite-size pieces
  3. While the potatoes and broccoli are cooking/cooling make the dressing, Simply place all the vinaigrette ingredients in a jamjar, bowl or jug. Shake/mix well.
  4. Place salad leaves, beetroot, onions, tomatoes, broccoli and potatoes in a bowl, drizzle over a couple or so tablespoons of dressing, then sprinkle over the ground linseed and lightly combine.
  5. Divide dressed salad between plates, top with fish and drizzle over a little more dressing and serve.