Canned boneless, skinless salmon is just as tasty and versatile as canned tuna, and it boasts more omega-3 fats—but you could certainly use tuna if you prefer it.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Greg DuPree

Recipe Summary test

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 lettuce leaf, 1/2 cup salmon salad, 3/4 cup grapes, 1/2 cup carrots, and 4 pita wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together celery, scallions, mayonnaise, dill, lemon zest and juice, pepper, and salt in a medium bowl. Fold in salmon and almonds. Arrange 1 lettuce leaf in each of 4 (4-cup) containers. Divide salmon salad evenly over lettuce.

    Advertisement
  • Divide grapes, carrots, and pita wedges evenly among containers.

Nutrition Facts

404 calories; fat 14g; saturated fat 1g; protein 28g; carbohydrates 46g; fiber 6g; sugars 22g; sodium 674mg.
Advertisement