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Salmon Salad with Dill Vinaigrette

Photo: Antonis Achilleos

Prep time 10 mins
Yield 4 servings (serving size: 1 cup salad and 1 slice bread.)
Complement a robust salmon salad with light, tangy dill vinaigrette.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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