Salmon Salad with Dill Vinaigrette

Antonis Achilleos

Complement a robust salmon salad with light, tangy dill vinaigrette.

Yield: 4 servings (serving size: 1 cup salad and 1 slice bread.)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 13g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 18g
  • Carbohydrate: 28g
  • Fiber: 2g
  • Cholesterol: 20mg
  • Iron: 2mg
  • Sodium: 525mg
  • Calcium: 221mg

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

Preparation

  1. 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. 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.
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