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
More From EatingWell
Ring in the new year with low-calorie recipes from our new issue...
Jump-start your morning with our healthy, low-calorie...
A perfectly ripe avocado is the perfect addition to salads,...
It’s time for the avocado to shake its bad rap: sinfully...
Celebrate the holiday season with low-calorie recipes from our...
Skip the super-greasy fried food and creamy dips and go for...
Make a healthy snack for kids with one of our easy snack...
When you’re watching your diet, snacking healthfully can keep...
Eating healthy snacks is a good way to stave off hunger pangs...
Spaghetti and Meatballs is a classic, comforting Italian...
Having a snack attack? Stock your fridge and pantry with...
Indulge in something sweet with our delicious vegan dessert...
Resolve to eat healthier? No matter how busy you are, get in...
Breakfast is the most important meal—giving you a much-needed...
People who are most successful at losing weight—and keeping...
If you’re in a rush and thinking about skipping breakfast,...
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, fish/seafood
- March/April 2009