Salmon Salad
Recipe from
EatingWell
Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.
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Ingredients
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1/2 cupboneless, skinless canned salmon, flaked (2 1/2 ounces)see savings
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1 tablespoonextra-virgin olive oilsee savings
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1 tablespoonlemon juicesee savings
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2kalamata olives, pitted and dicedsee savings
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1 teaspoonminced red onion, or to tastesee savings
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1 teaspoonminced fresh parsleysee savings
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1 teaspoonrinsed and chopped caperssee savings
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Directions
1.
Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition information
Per serving: Calories 255, Total Fat 22 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Cholesterol 45 mg, Sodium 457 mg, Carbohydrate 3 g, Protein 14 g, Potassium 32 mg. Daily Values: Vitamin C 15%. Exchanges: Lean Meat 2,Fat 3
Percent Daily Values are based on a 2,000 calorie diet
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