Salmon Salad

Low Potassium Low Phosphorus High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Seafood Lunch

Salmon Salad

Low Potassium Low Phosphorus High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Seafood Lunch
1 serving
Prep time: 10 minutes
Total time: 10 minutes

Description

Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.

Directions

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

Tips

  • To make ahead: Cover and refrigerate for up to 2 days.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories248 cal
  • Total Fat19.1 g
  • Saturated Fat2.5 g
  • Cholesterol4 mg
  • Sodium419 mg
  • Carbohydrate Total2.1 g
  • Protein17.6 g
  • Phosphorus183 mg
  • Potassium260 mg
  • Fiber0.2 g
  • Calcium47 mg

Ingredients

  • ½ 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

Ingredients

  • ½ 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
  • ½ 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

Description

Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.

Directions

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

Tips

  • To make ahead: Cover and refrigerate for up to 2 days.
© Meredith Operations Corporation. All rights reserved. Used with permission.