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Salmon Salad Recipe - Healthy Cooking Demo

Baldwin Publishing

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Nutrition Facts

Yield: 2 servings, Portion: 1/2 cup

- Calories: 322
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 71mg
- Sodium: 230mg
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 23g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Salmon Salad Recipe

Diabetes Recipe Gluten Free Recipe

Try this healthy recipe for salmon salad instead of store-bought tuna salad. With a few whole wheat crackers it makes a great light lunch or appetizer.

Ingredients

- 7 oz broiled fresh salmon, shredded, or 1 can (7.5 oz) no-salt-added pink salmon with bones
- 3 Tbsp low fat mayonnaise
- 2 Tbsp minced celery
- 2 Tbsp minced red onion
- 1/4 cup sliced green onions
- 1 Tbsp chopped dill
- 1 Tbsp lemon juice
- 2 cups dark green lettuce
- 2 tomatoes, cut in wedges, for garnish
- 1 small cucumber, sliced, for garnish

Preparation

- In a medium mixing bowl, toss salmon, mayonnaise, celery, red onion, green onions, dill and lemon juice.
- Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours. On each of 2 plates, make a bed of lettuce and top with the salmon salad, garnished with tomatoes and cucumber.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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