Salmon Salad with Dill Vinaigrette


Photo: Antonis Achilleos

Complement a robust salmon salad with light, tangy dill vinaigrette.
4 servings (serving size: 1 cup salad and 1 slice bread.)


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2 tablespoons chopped fresh dill
1 tablespoon honey
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
2 (6 ounce) cans boneless skinless pink salmon
1 cup chopped red bell pepper
1 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup chopped pitted kalamata olives
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (1-ounce) slices French bread


Prep: 10 Minutes

1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.

2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.

Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.

Created date

June 2006

Nutritional Information

Calories 303
Fat 13 g
Satfat 2 g
Monofat 6 g
Polyfat 3 g
Protein 18 g
Carbohydrate 28 g
Fiber 2 g
Cholesterol 20 mg
Iron 2 mg
Sodium 525 mg
Calcium 221 mg