Salmon Vegetable Salad

Prep Time: 10 minutes
Cook Time: N/A
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.

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.

Recipe Nutrition Information

When using 1 (5 oz.) Can - Boneless, Skinless Wild Caught Pink Salmon

Servings Per Container: 2
	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.