Salmon Salad
Prep time:
10 minutes
Servings:
Makes 3 (2-cup) servings
Quick Tips
Prep tip: Purchase pouches of salmon or tuna for this recipe. That way, you won’t have to remove skin and bones from canned fish and you’ll have just the right amount for this easy salad.
Salmon Salad
A quick-toss of creamy salad dressing, onion, fresh vegetables and salmon makes assembling this salad a breeze. Serve it over chopped lettuce and sliced tomatoes for a colorful, refreshing entrée.
Ingredients:
- 1/2 cup finely chopped fresh vegetables of your choice (broccoli, cauliflower, carrot, celery and/or zucchini)
- 2 tablespoons finely chopped red onion or green onion
- 2 tablespoons creamy salad dressing of your choice (Italian, ranch, green goddess or blue cheese)
- 1 pouch (5 oz.) skinless, boneless pink salmon or 2 pouches (2.6 oz. each) chunk light tuna
- 3 cups chopped lettuce
- 2 tomatoes, thinly sliced
Directions:
- In small bowl, stir together vegetables, onion and salad dressing.
- Gently stir in salmon or tuna.
- On 3 serving plates, place chopped lettuce. Top with tomato slices.
- Spoon salmon mixture on top. Serve immediately.
Quick Tips
Prep tip: Purchase pouches of salmon or tuna for this recipe. That way, you won’t have to remove skin and bones from canned fish and you’ll have just the right amount for this easy salad.
Prep time:
10 minutes
Servings:
Makes 3 (2-cup) servings
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
