This Salmon Chopped Salad recipe is quick and easy to make, packed with protein, healthy fats and it’s flavoured with lemon vinaigrette.
The other day I made a delicious dinner with broiled salmon and some roasted veggies as a side dinner. 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 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 (I always have when I make my Garlic Butter Salmon in Foil or my Spicy Salmon in Foil), you can use salmon in a can. There are few brands that sells wild salmon in a can and let me tell you that it’s actually really good. The wild salmon canned from the Wild Planet is definitely the best salmon canned that I know in the market. You can get yours on Amazon, HERE. Want to learn how to make salmon? Here’s How to Cook Salmon in the Oven (Web Story).
This salmon chopped salad recipe is really delicious, very simple to make, and of course, so healthy too. It’s similar to my Easy Chopped Salmon Salad. For this recipe, I used salmon leftover, but if you don’t have any you can still make this salad. You just need to bake your salmon with salt and black pepper for 10-12 minutes at 400F degrees and done! After that, you flake the salmon and add it to the recipe when it is cooled down.
I loved the thought of salmon, tomatoes, cucumber and red onions together. It’s a light meal, packed with protein, healthy fat and ultra flavourful! Also if you are not a fan of lettuce this salmon chopped salad is perfect for you.
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I need to say that 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.
Now why I love this Salmon Chopped Salad recipe so much? Because…
- It’s easy and quick to make.
- It’s loaded with protein.
- It’s low-carb, gluten-free and paleo.
- It’s very flavourful.
So, this salad kind of brightens my day just looking at it. Bright, light and delicious! Hope you give it a try and enjoy! Happy day, friends 😉
Want to make more salmon recipes? Try these 35 Easy Salmon Recipes You Need To Make For Dinner!
Salmon Chopped Salad Recipe
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
- 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!
- To make the salmon: 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.
- If you do not want to cook fresh salmon, you can use canned salmon.
- Try to use freshly squeezed lemon juice as bottled juice does not have the same bright taste.
- Make sure everything is chopped into uniform bite-sized pieces so you're able to get a bite of everything with each forkful.
- To store: Store leftover salmon in the fridge in an airtight container for up to 4 days. This dressing stays good in the fridge in a sealed container for about a week.
- To freeze: Freeze cooked salmon in a freezer-safe bag once the fillets have reached room temperature. Freeze for up to 4 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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