Salmon Salad with Dill Vinaigrette
Antonis Achilleos
Ingredients
- 2 tablespoons chopped fresh dill
- 1 tablespoon honey
- 1/4 cup fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 2 (6 ounce) cans boneless skinless pink salmon
- 1 cup chopped red bell pepper
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/4 cup chopped pitted kalamata olives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (1-ounce) slices French bread
Preparation
1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.
2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.
Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.
Print
- Yield: 4 servings (serving size: 1 cup salad and 1 slice bread.)
Prep: 10 minutes
Nutritional Information
| Calories per serving: | 303 |
|---|---|
| Fat per serving: | 13g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 6g |
| Polyunsaturated fat per serving: | 3g |
| Protein per serving: | 18g |
| Carbohydrates per serving: | 28g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 20mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 525mg |
| Calcium per serving: | 221mg |
Good to Know
Salmon is a healthy lean protein, full of omega-3 fatty acids. Instead of French bread, serve with a multi-grain baguette or eliminate the bread completely.This Recipe Is
Health
