Easy Chopped Salmon Salad
This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it's nutritious and delicious!
Servings 4 people
Calories 296kcal
Ingredients
FOR THE SALAD
- 8 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 red bell peppers chopped
- ¾ cup red onions chopped
- 1 medium avocado chopped
- 4 cups lettuce chopped
- 1 tbsp fresh parsley chopped
FOR THE DRESSING
- 1.5 tablespoons freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and fresh ground black pepper to taste
Instructions
- In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. 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!
Video
Notes
* This dressing stays good in the fridge in a sealed container for about 5 days.
* 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.
* 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.
Nutrition
Serving: 1/4 | Calories: 296kcal | Carbohydrates: 15g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 28mg | Sodium: 992mg | Potassium: 475mg | Fiber: 6g | Sugar: 7g