Lunch
Alaska Salmon Salad
<p>Flaked salmon over greens with cucumber and cherry tomatoes — ten minutes, 7.5 g of carbs.</p>
290kcal per serving
24.1gprotein
8.1gcarbs
18.5gfat
Estimated; may vary.
Prep10 min
Cook—
Total10 min
Makes1 serving
DifficultyEasy
Cooked salmon, greens, cucumber, cherry tomatoes, olive oil and lemon. No stove, ten minutes, and it works just as well with a leftover fillet from yesterday.
The numbers are unusual for a salad: 24.1 g of protein, 18.5 g of fat, and only 8.1 g of carbs — almost everything on the plate is fish, vegetables and oil.
Ingredients
- Cooked salmon, flaked3 oz (85 g)
- Mixed salad greens2 cups (40 g)
- Cucumber1/2 cup (60 g)
- Tomatoes (Grape)1/2 cup (75 g)
- Olive Oil (Extra Virgin)1 tablespoon (14 g)
- Lemon juice1 tablespoon (15 g)
Cook’s tips
- Use fully cooled salmon so the greens don't wilt.
- Dress it just before serving to keep everything crisp.
- Keep it cold — refrigerate within two hours of mixing and eat within two days.
- Contains: fish (salmon).
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Flake the cooked salmon into bite-size pieces, removing any bones.
- In a bowl, combine the salad greens, cucumber and cherry tomatoes.
- Whisk the olive oil and lemon juice with a pinch of salt and pepper.
- Add the salmon, drizzle with the dressing and toss gently. Serve immediately.
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