Salmon Ceviche Salad


Salmon Ceviche Salad

At less than 300 calories, this salad is great for days when you’re fasting or even as a snack

  • Author: Shortguy Tim


  • 2 oranges, peeled
  • 14 oz piece sashimi-quality salmon, sliced thinly
  • 5 cups watercress, trimmed
  • 1 tbsp white wine vinegar
  • 1 tbsp drained baby capers, rinsed
  • 2 tsp finely chopped fresh fill
  • Salt and pepper


  1. Segment the oranges over a small bowl by running a sharp knife between each segment and membrane to create skinless segments. Reserve 60ml or orange juice for the dressing
  2. Make the orange and dill dressing by placing the vinegar, capers, dill and reserve orange juice in a screw-top jar. Shake well
  3. Combine the salmon and half the dressing in a medium bowl and leave to strand for 5 mins
  4. Place salmon mixture in a large serving bowl with remaining dressing, watercress and orange segments. Toss gently to combine. season to taste and serve

Shortguy Tim

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