Salmon Vegetable Salad

Salmon Vegetable Salad Charlie Approved
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 2

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.


  • 1 (5 oz.) Can - Boneless, Skinless Wild Caught Pink Salmon, drained
  • 1 large tomato, diced, seeds removed
  • 1 medium cucumber, diced, seeds removed
  • 14 red onion, sliced
  • Leaf lettuce
  • Lemon dill dressing
  • 2 Tbsp. lemon juice (about 1 lemon)
  • Zest from 1 lemon
  • 14 cup olive oil
  • 14 tsp. dill (dried)
  • Pepper, to taste


  • 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
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.