Salmon Vegetable Salad
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Prep Time:
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Cook Time:
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Recipe Yield: 2
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Calibri; color: #000000} Cool off this summer with our refreshingly, chilled Salmon Vegetable Salad! Toss together our Boneless, Skinless Wild Caught Pink Salmon with plenty of fresh veggies and a lemon dill dressing. Serve with warm rolls.
Ingredients:
- 1 (5 oz.) Can - Boneless, Skinless Wild Caught Pink Salmon, drained
- 1 large tomato, diced, seeds removed
- 1 medium cucumber, diced, seeds removed
- 1⁄4 red onion, sliced
- Leaf lettuce
- Lemon dill dressing
- 2 Tbsp. lemon juice (about 1 lemon)
- Zest from 1 lemon
- 1⁄4 cup olive oil
- 1⁄4 tsp. dill (dried)
- Pepper, to taste
Directions:
- Place salmon, tomato, cucumber and onion in a medium bowl and toss gently to combine.
- To make the dressing: place lemon juice and lemon zest in a small bowl. Gradually whisk in olive oil, dill and pepper.
- Toss dressing with the salmon and vegetables. Place on 2 lettuce-lined plates and serve with a warm roll.
| Servings Per Container: 2 | ||
| Serving Size: 364G | ||
| Amount Per Serving | DV%* | |
| Calories | 350 | |
| Total Fat | 30g | |
| Saturated Fat | 4.5g | |
| Trans Fat | 0g | |
| Cholesterol | 25mg | |
| Sodium | 260mg | |
| Total Carbohydrate | 10g | 3% |
| Dietary Fiber | 3g | 12% |
| Total Sugars | 6g | |
| Includes Added Sugars | ||
| Protein | 14g | |
| Vitamin A | 20% | |
| Vitamin C | 45% | |
| Calcium | 4% | |
| Iron | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.