Salmon salad is a nutritious and flavorful dish that combines the heart-healthy benefits of salmon with fresh vegetables and a delicious dressing. It can be served as a light and refreshing meal on its own or as a filling for sandwiches, wraps, or lettuce cups.
- 1 pound (about 450 grams) of cooked salmon, flaked into bite-sized pieces
- 4 cups of mixed salad greens or your preferred lettuce
- 1 cucumber, diced
- 1 bell pepper, diced (any color you prefer)
- 1 small red onion, thinly sliced
- 1 cup of cherry tomatoes, halved
- 1 avocado, diced
- Fresh herbs like dill, parsley, or cilantro (optional)
- Salt and pepper, to taste
- In a large bowl, combine the salad greens, cucumber, bell pepper, red onion, cherry tomatoes, avocado, and fresh herbs (if using). Toss the ingredients together gently.
- Add the flaked cooked salmon to the bowl with the salad ingredients. Season with salt and pepper to taste.
- In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice (or vinegar), Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad mixture. Start with a small amount and add more as desired, tossing the salad gently to coat all the ingredients evenly.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.
- Once the salad is well coated with the dressing, transfer it to individual serving plates or a large platter for a shared salad.
- Optional: Garnish the salmon salad with additional fresh herbs or a sprinkle of toasted nuts (such as slivered almonds or pine nuts) for added texture and flavor.
- Serve the salmon salad immediately and enjoy it as a light and nutritious meal.
