I do a lot of salad plates for dinners in summertime. Some are simple tossed salads (I always try to switch up the ingredients) with chicken strips or grilled shrimp. Other times a scoop of this or that will satisfy a craving or two. Below is a simple tossed salad with salmon salad (high in omega-3) pictured with reduced calorie potato salad. Okay now which dressing do I want?
You can use flaked canned salmon or freshly cooked salmon. Be aware of how much seasoning you use if you choose to cook your own salmon since it will effect the salad taste. Always be sure to taste before salting any precooked seafood.
2 cups salmon
1/4 cup celery stalk, finely diced
2 Tbsp scallions, thinly sliced (white part and tips of green part)
1/3 cup mayonnaise, reduced calorie
1 teaspoon capers drained, finely chopped
1 teaspoon lemon juice
1 teaspoon parsley flakes
1. Mix salmon, vegetables and capers together. Add lemon juice and parsley. Add and adjust mayo for desired consistency. Season with salt and pepper if needed.
Servings: 4
Yield: 2 cups
Cooking Times
Preparation Time: 15 minutes
Total Time: 15 minutes
Nutrition Facts
Nutrition (per serving): 208 calories, 109 calories from fat, 12.2g total fat, 47.3mg cholesterol, 453.5mg sodium, 290.4mg potassium, 1.7g carbohydrates, <1g fiber, <1g sugar, 21.6g protein, 181.6IU vitamin a, 1.2mg vitamin c.
Recipe Type: Fish and Shellfish
Tips
This is a fine stand alone salad or top a tossed salad or serve as a sandwich. Try it as a replacement for tuna in a tuna melt.
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