Description
A fresh and nutritious chopped salmon salad featuring flaked salmon, crisp vegetables, and a zesty lemon olive oil dressing, perfect for a light and satisfying meal.
Ingredients
Scale
For the Salad
- 8 oz. cooked and flaked salmon
- 3 cups cucumber, chopped
- 3 cups red bell peppers, chopped
- ¾ cup red onions, chopped
- 1 medium avocado, chopped
- 4 cups lettuce, chopped
- 1 tbsp fresh parsley, chopped
For the Dressing
- 1.5 tablespoons freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and fresh ground black pepper to taste
Instructions
- Combine Salad Ingredients: In a large salad bowl, add the flaked salmon, chopped cucumber, red bell peppers, red onions, avocado, and lettuce. Mix gently until all ingredients are well combined.
- Prepare Dressing: In a mason jar or small bowl, pour freshly squeezed lemon juice and add salt and pepper to taste. Slowly whisk in the extra virgin olive oil, continuing to whisk until the dressing is emulsified.
- Toss Salad: Taste the dressing to ensure proper seasoning, then pour it over the salad mixture. Toss gently to coat all ingredients evenly. Serve immediately and enjoy!
Notes
- To bake fresh salmon: Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Place salmon skin-side down, season with salt and pepper, bake for 10-12 minutes. Let cool before flaking.
- Canned salmon can be used as a convenient alternative to fresh salmon.
- Use freshly squeezed lemon juice for the brightest flavor; bottled juice lacks the same freshness.
- Store leftover cooked salmon in an airtight container in the fridge for up to 4 days.
- The dressing can be stored in the fridge in a sealed container for about 5 days.
- Cooked salmon can be frozen in freezer-safe bags for up to 4 months after it has cooled to room temperature.
