This salmon salad recipe makes a chief dish salad with chopped veggies, flaky fish, and tangy citrus dressing. It has plenty of protein and wholesome fat, so it is nutritious and delicious!
Ingredients
eight oz. Salmon – cooked and flaked* (if you don’t have salmon leftover, go to notes underneath the recipe instructions to realize the way to bake a salmon filet)
three cups cucumber – chopped
3 cups purple bell peppers – chopped
¾ cup pink onions – chopped
1 medium avocado – chopped
4 cups lettuce – chopped
1 tbsp fresh parsley – chopped
FOR THE DRESSING
1.5 tablespoons freshly squeezed lemon juice
3 tbsp more virgin olive oil
Salt and sparkling floor black pepper to taste
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Instructions
In a huge salad bowl, upload the salmon, cucumber, crimson bell peppers, purple onions, avocado, and lettuce. Mix everything together until blended.
In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk whilst streaming within the olive oil*.
Taste the dressing to test the seasoning and pour over the salad. Enjoy!
Notes
* This dressing stays suitable within the refrigerator in a sealed container for about five days. * Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Place salmon on the baking sheet, skin-facet down, season with salt and pepper, and bake for 10 to 12 mins. Remove from the oven and allow it to quiet down. Flake flesh and set apart.
AUTHOR: OLIVIA RIBAS COURSE: APPETIZER, SALAD, SIDE DISHCUISINE: AMERICANKEYWORD: CHOPPED SALAD, SALMON SALAD
Serving: 1/4, Calories: 296kcal, Carbohydrates: 15g, Protein: 15g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 28mg, Sodium: 992mg, Potassium: 475mg, Fiber: 6g, Sugar: 7