Heart Healthy Salmon Salad Recipe

                   
Need a light and tasty lunch that packs protein? Salmon salad makes magic of basic pantry ingredients like canned salmon and mayo along with crisp fresh veggies.
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Ingredients
Recipe yields 2 servings
7 oz broiled fresh salmon, shredded or 1 can (7.5 oz) no-salt-added pink salmon with bones
1 1/2 Tbsp low-fat mayonnaise (gluten free if needed)
2 Tbsp minced celery
2 Tbsp sliced red onion
1/4 cup sliced shallots
1 Tbsp chopped fresh dill
1 Tbsp lemon juice
2 cups dark green lettuce
2 tomatoes, cut into wedges (for garnish)
1 small cucumber, sliced
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Helpful how to videos
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Directions
Step 1

In a medium mixing bowl, toss salmon, mayonnaise, celery, red onion, green onions, dill and lemon juice.

Step 2

Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours. On each of 2 plates, make a bed of lettuce and top with the salmon salad, garnished with tomatoes and cucumber.

Time: 15 minutes
Servings: 2
Calories: 286
Make this for: Gluten Free
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:286
total fat:17g
sat fat:4g
cholesterol:71mg
sodium:155mg
total carb:11g
fibers:3g
proteins:23g

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Heart Healthy Salmon Salad Recipe

Ingredients
Recipe yields 2 servings
7 oz broiled fresh salmon, shredded or 1 can (7.5 oz) no-salt-added pink salmon with bones
1 1/2 Tbsp low-fat mayonnaise (gluten free if needed)
2 Tbsp minced celery
2 Tbsp sliced red onion
1/4 cup sliced shallots
1 Tbsp chopped fresh dill
1 Tbsp lemon juice
2 cups dark green lettuce
2 tomatoes, cut into wedges (for garnish)
1 small cucumber, sliced
Directions
Step 1

In a medium mixing bowl, toss salmon, mayonnaise, celery, red onion, green onions, dill and lemon juice.

Step 2

Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours. On each of 2 plates, make a bed of lettuce and top with the salmon salad, garnished with tomatoes and cucumber.

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