Smoked Salmon Panzanella-Style Salad
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Smoked Salmon Panzanella-Style Salad

Smoked Salmon Panzanella-Style Salad

with Balsamic Red Pesto Dressing & Parmesan

Bring a light and zingy dish packed with personality to the table! Strips of silky salmon combine perfectly with the tangy dressing, rich pesto and crunchy ciabatta chunks of this refreshing salad.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Quick Prep
Super Quick
Allergens:
Gluten
Soy
Wheat
Milk
Almond
Fish
Peanut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

tomato

½

lemon

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 bag

mixed salad leaves

1 packet

red pesto

(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )

1 packet

Balsamic Vinaigrette Dressing

1 packet

cold-smoked salmon

(Contains Fish;)

1 bag

parsley

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2325 kJ
Fat32.2 g
of which saturates6.2 g
Carbohydrate35.3 g
of which sugars7.6 g
Dietary Fibre6.8 g
Protein27.9 g
Sodium1135 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, tossing, until tender, 4-5 minutes. • Transfer to a large bowl and set aside.

2
2

• Meanwhile, cut tomato into wedges. • Cut lemon into wedges. • Cut or tear bake-at-home ciabatta into bite-sized chunks.

3
3

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Transfer croutons to bowl with the zucchini and add tomato, mixed salad leaves, Parmesan cheese, red pesto and balsamic vinaigrette dressing. • Toss to coat and season to taste.

4
4

• Divide salad between plates and tear over cold-smoked salmon and parsley. • Sprinkle over crushed peanuts. Serve with lemon wedges. Enjoy!