Simple Salmon Salad
Kcals: 295, Protein: 15g, Fat: 4g, Carbs: 15g
10 mins
4 Servings
So simple. And so delicious it's almost not fair.
8 oz. salmon cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
3 cups cucumber chopped
3 cups red bell peppers chopped
¾ cup red onions chopped
1 medium avocado chopped
4 cups lettuce chopped
1 tbsp fresh parsley chopped
2-3 tbsp olive oil
juice of one lemon
sea salt and pepper to taste
Preheat oven to 200 celcius and bake salmon according to size using.
Meanwhile, in a mason jar (or, if you're Nesse, a coffee mug), add olive oil, lemon and seasonings and shake/stir vigorously, tasting a few times until you get the flavour balance you prefer.
Get to chopping those veggies!
Then, in a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, fresh parsley, lettuce*, and avocado.
Mix everything together until combined.
Serve immediately.
* IF you are batch cooking this (it will last 3 - 5 days in the fridge in an air tight container), keep the lettuce out of the mix. Letuce will go soggy, so best to add it to the salmon mixture before serving,