Description
A refreshing and wholesome salmon salad loaded with vibrant veggies, rich flavors, and heart-healthy ingredients. Perfect for lunch or dinner any time of year.
Ingredients
Scale
- 2 cups mixed salad greens (such as arugula, spinach, or spring mix)
- 1 pound cooked salmon, flaked (grilled, baked, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olives, pitted and sliced (Kalamata recommended)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Combine the salad greens in a large mixing bowl to form the base.
- Flake the cooked salmon with a fork and add it to the bowl, reserving a few flakes for garnish if desired.
- Dice the cucumber and halve the cherry tomatoes, then add them into the bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine everything evenly.
- Top with diced avocado, crumbled feta, sliced olives, and thinly sliced red onion before serving.
Notes
Avoid overcooking the salmon for best texture. Adjust salt carefully since olives and feta already add saltiness. Swap feta for seeds or nuts for a dairy-free option. Keep dressing separate if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Keywords: salmon salad, healthy lunch, fresh salad, omega-3, quick dinner