Salmon pasta salad Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTION : 6
*

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ORGANIC INGREDIENTS

  • 400 g (4 cups) brown rice penne, cooked
  • 220 g (2 cups) green beans, cut into about 2.5 cm (1 inch) pieces, blanched and cooled
  • 1 red pepper, cubed
  • 100 g (1 cup) carrots, cut into thin rings
  • 1 can (416 g) canned salmon, drained, boned and skinned **
  • 45 ml (3 tbsp) Red onion, finely chopped
  • 45 ml (3 tbsp) Fresh dill, chopped

Vinaigrette:

  • 50 g (1/4 cup) sweet olive oil
  • 30 ml (2 tbsp) toasted sesame oil
  • 30 ml (2 tbsp) maple syrup
  • 15 ml (1 tbsp) lime juice, freshly squeezed
  • 2.5 ml (1/2 tsp) salt
  • 1 pinch of pepper

PREPARATION

  1. In a large bowl, combine all the salad ingredients (except the dressing) and mix everything well.
  2. Using a fork, whisk together dressing ingredients, then add to salad. Toss and serve.
  3. Keeps for 24 hours in the refrigerator.
Salmon pasta salad Gluten-free, dairy-free (casein-free) and hypotoxic recipe By: Cuisine l'Angélique

A fresh and crunchy salad with a sweet scent of salmon to enjoy as a lunch or as a convivial meal.

TIP

* Preparation time is calculated with already-cooked pasta.

** If you are on the hypotoxic diet, replace canned salmon with low-heat or steamed salmon, seasoned to taste.

Note : Quantity is based on cooked pasta. Cook 200 g (2 cups) of penne pasta to obtain the required amount for the salad or cook more for later use.