It was a perfect healthy and tasty dinner for spring. The next day for lunch I decided to go light and have a salad. But instead of only having a salad with tomatoes, cucumber, red onions and green onions, I added the salmon leftover and it brought this salad to a whole new level! That was absolutely so delicious !!
The great thing about this salad is that you can use any type of salmon in here. If you don’t have salmon leftovers , you can use salmon in a can !
This salad is perfect on its own, but if you are someone who doesn’t like salads without carbs, please add cooked quinoa in there and you’ll love the result.
Salmon Chopped Salad Recipe
Salmon Chopped Salad is quick and easy to make, packed with protein, healthy fats and it’s flavoured with lemon vinaigrette.
Ingredients:
FOR THE SALAD
- 6 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 tomatoes, chopped
- ¾ cup red onions, chopped
- ½ cup green onions, chopped
FOR THE DRESSING
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and fresh ground black pepper to taste
Instructions :
- In a large salad bowl, add the salmon, cucumber, tomatoes, red onions and green onions. 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!
Note :
- This dressing stays good in the fridge in a sealed container for about a week.
- 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.
Recipe Adapted : Salmon Chopped Salad Recipe @ primaverakitchen
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