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Salmon Salad
Salmon Salad
2 Reviews
From: EatingWell Magazine, March/April 2009
Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.
- By: Stacy Fraser EatingWell Recipe Contributor
Ingredients 1 serving
for serving adjustment
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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup boneless, skinless canned salmon, flaked (2½ ounces)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 Kalamata olives, pitted and diced
- 1 teaspoon minced red onion, or to taste
- 1 teaspoon minced fresh parsley
- 1 teaspoon rinsed and chopped capers
Preparation
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Active
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Ready In
- Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Per serving: 254 calories; 22 g fat(3 g sat); 0 g fiber; 2 g carbohydrates; 14 g protein; 6 mcg folate; 45 mg cholesterol; 1 g sugars; 0 g added sugars; 115 IU vitamin A; 8 mg vitamin C; 120 mg calcium; 1 mg iron; 457 mg sodium; 29 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 2 lean meat, 3 fat
Reviews 2
January 08, 2012
By: EatingWell User
Yummy
This is very yummy! I didn't use onion, but I had everything else on hand and its really delicious, and healthy =)
September 25, 2010
By: EatingWell User
This was fabulous! I used the "scrap" salmon from the bones, grilled with a little lemon pepper, the same as the filets - made a terrific lunch with fresh garden greens.
