Salmon Salad
1 serving
Active 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
- 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