From EatingWell: 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.
- 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
- 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.
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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- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- March/April 2009