Greek Salmon Salad

Greek Salmon Salad

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From: What to Eat with Diabetes 2019

If mixed salads fail to fill you up, try this hearty Greek salmon salad recipe, which calls for bulking up a traditional bed of mixed greens with roasted vegetables and protein-rich salmon. Leftovers make it a breeze to put together this delicious Mediterranean salad. Here we suggest two recipes you could meal-prep ahead of time—Lemon-Roasted Mixed Vegetables and Sweet & Spicy Roasted Salmon—but you can use whatever roasted veggies you have on hand and pick up a precooked salmon fillet from the deli counter at your grocery store. This healthy salad would also be good with chicken. Serve it for an easy dinner or pack it up for lunch.

Ingredients 1 serving

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  • 1 cup lightly packed mixed salad greens
  • ⅔ cup leftover Lemon-Roasted Mixed Vegetables (see Associated Recipes)
  • 1 leftover fillet from Sweet & Spicy Roasted Salmon with Wild Rice Pilaf (see Associated Recipes)
  • 1 tablespoon toasted slivered almonds
  • 1 teaspoon grated Parmesan cheese
  • 2 tablespoons light balsamic vinaigrette salad dressing


  • Prep

  • Ready In

  1. Combine salad greens, roasted vegetables, salmon, almonds and Parmesan. Drizzle with dressing and toss to coat.
  • Note: If you're following our 1,500-calorie diabetes meal plan, you'll already have leftovers from making Lemon-Roasted Mixed Vegetables and Sweet & Spicy Roasted Salmon (see Associated Recipes) earlier in the week.

Nutrition information

  • Serving size: 2⅓ cups
  • Per serving: 364 calories; 16 g fat(3 g sat); 7 g fiber; 24 g carbohydrates; 30 g protein; 200 mcg folate; 57 mg cholesterol; 11 g sugars; 3 g added sugars; 5,728 IU vitamin A; 192 mg vitamin C; 204 mg calcium; 3 mg iron; 814 mg sodium; 1,300 mg potassium
  • Nutrition Bonus: Vitamin C (320% daily value), Vitamin A (115% dv), Folate (50% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 3 vegetable, 2 fat, ½ high-fat protein

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