Salmon and Broad Bean Salad

Gluten free │ Vegetarian Alternative Provided│ Nut free

Salmon and Broad Bean Salad

Salmon and Broad Bean Salad

Serves: 3-4 Total Time: 20 minutes



  • 500g frozen broad beans
  • 1 tin (415g) wild caught pink salmon, well drained (vertebrae bones and skin removed) (ie. Coles or Woolworths Select brand)
  • 1 punnet cherry tomatoes, halved
  • 100g danish feta (or goat’s/sheep’s feta), cubed
  • 2 handful lettuce leaves, roughly diced
  • ½ cup basil leaves, roughly torn


  • 4 Tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1 garlic clove, finely grated
  • 1 pinch of chili flakes (optional)
  • 2 pinches each iodised sea salt, cracked black pepper

* Vegetarian Alternative: omit salmon

I recommend using organic vegetables where possible.


  1. Cook broad beans, as per packet instructions.
  2. Meanwhile, make dressing. Add all ingredients into a food processor and mix for about 15 seconds on moderate speed. Thermomix: speed 5. Leave to sit so flavours can meld.
  3. Once broad beans have cooked, drain well and spread onto a tray (ie. baking tray) in a single layer, and place into freezer to cool quickly.
  4. Meanwhile, drain salmon and remove vertebrae bones and skin. Separate into chunks and place in a bowl. Chop cherry tomatoes and lettuce, and add to bowl. Cube feta and add to bowl.
  5. Once broad beans are cool, add to salad.
  6. Pour dressing over salad and mix until ingredients are well coated.
  7. Enjoy this light and delicious salad, packed with flavour and nutrients!