Salmon Salad Recipe
This easy salmon salad recipe has crisp light vegetables and a smoky flavor that will impress anyone. Salmon and dill are a natural pairing and with the additions of cucumber, roasted red pepper and crunchy squash, this salad is sure to please.
Take a look at the menu planner and easy ingredient exchanges below for ideas to create a variety of quick meals from this salmon salad recipe.
2 servings
RECIPE FAVORITES
▪ Healthy Snacks | ▪ Easy Cooking | ▪ Meal Planner
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8 Ingredients Needed:
8 oz cooked salmon (regular or smoked) - flaked into pieces
3/4 cup cucumbers - thinly sliced in half-moons
3/4 cup of bottled roasted red peppers -
cut into pieces
3/4 cup - chayote squash - cut into small cubes
3/4 cup of olive oil vinaigrette or to taste
fresh dill - 1 tbsp finely chopped
1 tbsp capers
lemon juice to taste
Make Ahead for this Salad:
- If you are cooking your own salmon,
prepare 8 oz and allow to cool
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1. In a bowl, combine the cucumbers, peppers and squash.
2. Add the vinaigrette and toss well to coat. Marinate the vegetables for half an hour.
3. Add to the salad, the salmon, dill and capers and toss again to coat.
4. Adjust the vinaigrette, adding more if necessary to achieve desired moistness, making sure the salmon is well coated.
5. Squeeze lemon juice to taste and toss salmon salad again.
The menu planner and ingredients exchanges below will expand on this great salmon salad recipe and make it one you will go back to again and again.
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Quick Meals - Menu Planner:
** Serve salmon salad recipe over a bed of fresh spinach leaves and red onion slices (rings separated) with fresh whole grain bread slices and a cream cheese spread.
** Serve this simple seafood salad on top of a bed of shredded red cabbage and carrots drizzled with a little red wine vinegar.
** Salmon Salad on Wild Rice: You could also serve this quick salmon salad on top of warm wild rice with a side of steamed green beans and mushrooms.
Related Links:
Smoked Salmon Sandwich Wrap | Quinoa Salmon Salad
Easy Ramen and Shrimp Salad
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Ingredient Exchanges:
Instead of Cucumbers:
**Water Chestnuts - 3/4 sliced in half-moons or
**Celery - 3/4 cup thinly sliced
Instead of Red Peppers:
**Jalapeno Peppers Slices - 1/2 cup chopped (adjust quantity to your taste)or
**Scallions - 3/4 cup finely diced
Instead of Chayote Squash:
**Jicama - 3/4 cup diced into small cubes or
**Marinated Artichoke Hearts - 3/4 cup cut into pieces
Instead of Fresh Dill:
**Fresh Chives - 1 tbsp finely chopped or
**Fresh Basil - 1 tbsp finely chopped
Instead of Capers:
**Black Olives - 1 tbsp chopped or
**Sun Dried Tomatoes in Oil - 1 tbsp chopped
Instead of Olive Oil Vinaigrette:
**Sour Cream - 3/4 cup or to taste or
**Yogurt - 3/4 cup or to taste or
**French Dressing - 3/4 cup or to taste
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