Salmon Salad
Servings: 2 servings (5 cups total)
Calories: 240cal
Equipment
Ingredients
- 3 cups packed lettuce
- ¼ cup sliced red onion
- ¼ cup sliced cucumber
- ¼ cup cherry tomatoes halved
- ¼ cup pitted Kalamata olives
- 1 half avocado sliced
- ¾ cup cooked cubed salmon
- 2 Tablespoons feta cheese
- 2 Tablespoons vinaigrette
Instructions
- To a large bowl add lettuce, onion, cucumber, tomatoes, and olives.
- Top with avocado, feta cheese, and salmon cubes.
- Drizzle with vinaigrette.
Notes
- We used a mixture of butter lettuce and romaine lettuce. You can use whatever lettuce or mixed greens you like.
- Leftover salmon is excellent in this recipe, but you can just as easily cook up a filet or two to make it as well. You'll need about 4 ounces of salmon to yield the 3/4 cup called for in the ingredients. We can show you how to make poached salmon, grilled salmon, and pan seared salmon if you don't have any leftovers to use up.
- Feel free to substitute with canned salmon if preferred.
Nutrition
Serving: 1serving (2.5 cups) | Calories: 240cal | Carbohydrates: 7g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 489mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6403IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 1mg
