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.



by 1  person


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Ingredients
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    1/2  cup 
    boneless, skinless canned salmon, flaked (2 1/2 ounces)
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    1   tablespoon 
    extra-virgin olive oil
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    1   tablespoon 
    lemon juice
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    2   
    kalamata olives, pitted and diced
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    1   teaspoon 
    minced red onion, or to taste
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    1   teaspoon 
    minced fresh parsley
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    1   teaspoon 
    rinsed and chopped capers

Directions
1.
Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
Tip:

1.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 255, Fat, total (g) 22, chol. (mg) 45, sat. fat (g) 3, carb. (g) 3, Monosaturated fat (g) 12, pro. (g) 14, vit. C (mg) 8.86, sodium (mg) 457, Potassium (mg) 32, Lean Meat () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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