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Salmon and salad bagel recipe

5685ef2b364a472366b616bbb33a24b2

Prep time
10 mins

Cooking time
1 min

Effort
Super easy

Serves
1

Ingredients

Method

  • 1 wholemeal bagel
  • Small can (105g) or half a large can of pink salmon
  • 1 level tbsp reduced-calorie mayonnaise
  • Large pinch of black pepper
  • 4 slices of cucumber
  • Small wedge of lettuce, to give 2 tbsp when shredded

  • Complete your lunchbox with:
  • Handful of grapes (about 12)
  • 1 plain rice cake
  • 200ml semi-skimmed milk

Nutritional information

1

Cut the bagel in half, toast and leave to cool.

2

Drain the salmon and remove the bones. Mix with the mayonnaise and pepper.

The fish bones in tinned salmon are edible and contain calcium, but remove them if your child doesn't like the texture.

3

Spread the mixture on one half of the bagel, add the cucumber and lettuce and then top with the other half of the bagel.

Prepare the salmon mixture the night before and keep in the fridge to save time in the morning.

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Creamy hummus dip with pitta bread and vegetable sticks

Egg mayonnaise and lettuce bap

Hummus and salad wrap
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