Super Salmon Salad

"I found this recipe on www.wildcatch.com. It is simply wonderful! You get the best of both worlds, greens and omega-3's."
 
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photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
13
Serves:
4
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ingredients

  • 4 (3 3/4 ounce) cans sockeye salmon (try Wildcatch.com)
  • 4 ounces broccoli, broken into florets
  • 5 ounces Baby Spinach
  • 1 red pepper, deseeded and sliced
  • 1 avocado, peeled, pitted and sliced
  • 12 cherry tomatoes, halved
  • 16 ounces mixed green and yellow beans, rinsed and drained
  • 2 ounces mixed nuts
  • Dressing

  • 1 small garlic clove, crushed
  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 pinch salt & freshly ground black pepper
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directions

  • Drain the salmon, reserving the liquid. Then break the salmon into large chunks. Set aside.
  • Cook the broccoli in a little boiling water for 4-5 minutes, until just tender. Drain and rinse with cold water.
  • In a large salad bowl, combine the broccoli, spinach, pepper, avocado, tomatoes and mixed beans. Share between 4 bowls or plates and arrange.
  • the salmon chunks on top. Sprinkle with the nuts and seeds.
  • Make the dressing by whisking together the garlic, olive oil, lemon juice and mustard with 2 tbsp of the reserved salmon liquid and a little salt and pepper.
  • Drizzle over the salads.
  • Cook's tip: If you prefer, use wholegrain mustard instead of Dijon.

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