Description
A refreshing and healthy salmon salad made with flaked cooked salmon, fresh vegetables, and a tangy dressing. Perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 2 cups cooked salmon, flaked
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 4 cups mixed salad greens
- 1 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado.
- Add the flaked cooked salmon on top of the salad mixture.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately, or chill for 10–15 minutes before serving.
Notes
- You can use canned salmon if fresh is not available.
- Try adding capers or olives for extra flavor.
- This salad pairs well with crusty bread or crackers.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg