Simple Summer Salmon Salad
Time Required: 15 (15 min. total)

Salmon from a can gives you great flexibility because it is available whenever you decide to use it without fear of it spoiling.  Be sure to look for “wild caught” so that it is not farm raised, and you also want all of the bones included for greater calcium and nutrients.  This is an omega-3 and lean protein rich meal that comes together in minutes so you can use your summer time to play. 


14-16 oz(s) salmon -- wild caught
1 tbsp capers -- chopped; or replace with pickle
1/3 cup(s) cilantro -- chopped fine
1/3 cup(s) red bell pepper -- chopped fine
1 tbsp mustard
1 tbsp horseradish sauce -- OPTIONAL
1 avocado(es) -- large or double small
6-8 cup(s) salad greens -- chopped
1/2 cup(s) shredded parmesan
lemon pepper seasoning


1.  Wash lettuce and set on towel to dry while assembling other ingredients.  Chop before using.

2.  Drain salmon and place in mixing bowl.  Add capers, cilantro, bell pepper, mustard and horseradish sauce.  Mix until combined. (Adjust according to taste.)

3.  Fill individual bowls with chopped salad greens.  Sprinkle each bowl with oil and vinegar, using twice as much oil as vinegar.

4.  Cut avocado and top salad greens.  Divide salmon equally among bowls and place on top of avocado.  Sprinkle with parmesan and lemon pepper.

Serving Suggestion:  Wash a bowl of fresh berries right before eating and place on table,  or cut up a tray of melon wedges to be eaten alongside salad.

OTL 2011


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