Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.
Recipe from EatingWell
1/2 cup boneless, skinless canned salmon, flaked (2 1/2 ounces)
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
2 kalamata olives, pitted and diced
1 teaspoon minced red onion, or to taste
1 teaspoon minced fresh parsley
1 teaspoon rinsed and chopped capers
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
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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