Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and capers.
Time: 10 minutesIngredients
1/2 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
Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
If preparing ahead of time: Cover and refrigerate for up to 2 days.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (15% daily value)
- good source of omega-3s
- Carbohydrate Servings
- 2 lean meat
- 3 fat