This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious!
Ingredients
FOR THE SALAD
- 8 oz. salmon — cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
- 3 cups cucumber — chopped
- 3 cups red bell peppers — chopped
- ¾ cup red onions — chopped
- 1 medium avocado — chopped
- 4 cups lettuce — chopped
- 1 tbsp fresh parsley — chopped
FOR THE DRESSING
- 1.5 tablespoons freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and fresh ground black pepper to taste
Instructions
- In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
- In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
- Taste to check the seasoning and pour over the salad. Enjoy!
- Recipe Notes
- * This dressing stays good in the fridge in a sealed container for about 5 days.
- * Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone mat. Place salmon on the baking sheet, skin-side down, season with salt and pepper and bake 10 to 12 minutes. Remove from the oven and let it cool down. Flake flesh and set aside.
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