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Salmon Salad

:  March/April 2009

Your rating: None Average: 4 (7 votes)

Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.


READER'S COMMENT:
"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. "
Salmon Salad Recipe

Makes: 1 serving

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/2 cup boneless, skinless canned salmon, flaked (2 1/2 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

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Preparation

  1. Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 254 calories; 22 g fat ( 3 g sat , 12 g mono ); 45 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 14 g protein; 0 g fiber; 457 mg sodium; 29 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value), good source of omega-3s.

Exchanges: 2 lean meat, 3 fat


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Recipe Categories

Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Budget
Everyday favorites
Kid-friendly
Type of Dish
Main dish, fish/seafood
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Servings
1
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Season
Spring
Summer
Fall
Winter
Publication
March/April 2009
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