Salmon Salad
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Salmon Salad
Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
Ingredients
- 1/2 cup boneless, skinless canned salmon, flaked (2-1/2 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 kalamata olives, pitted and diced
- 1 teaspoon minced red onion, or to taste
- 1 teaspoon minced fresh parsley
- 1 teaspoon rinsed and chopped capers
Directions
Preparation
- Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
Tips
To Make Ahead: Cover and refrigerate for up to 2 days.
Per serving: 255 calories; 22 g fat (3 g saturated fat, 12 g mono unsaturated fat); 45 mg cholesterol; 3 g carbohydrates; 14 g protein; 0 g fiber; 457 mg sodium; 32 mg potassium
Nutrition Bonus: Vitamin C (15% daily value), good source of omega-3s.
Exchanges: 2 lean meat, 3 fat
Contributed by: EatingWell.com
About Eating Well
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Pareve , Appetizers, Brunch, Lunch, Main, Side Dish , Purim, Shabbat , American , Quick (under 30 minutes) , Comfort Food, Kid Friendly, Low Carb, Low Fat, Picnic, Vegetarian , Fish , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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