Artichoke Heart and Salmon Salad

By margokittycat

Ingredients
  • 4 Fresh Artichokes, blanched and chopped (canned can be substituted)

  • Lemon half

  • 1 Can (12 ounces) Water packed skinless, boneless salmon drained well

  • 1/2 Cup frozen green peas thawed and drained

  • 2 Celery ribs, chopper

  • 1 Tablespoon chopped celery leaves

  • 4-6 green-onions chopped

  • 1 teaspoon grated lemon peel

  • 1/4 cup reduced calorie red wine vinaigrette salad dressing

Directions
  1. To prepare the artichokes, trim stems and remove the thorny tops of the outer leaves with scissors or by bending the leaves. Cut off the top inch of the thin, inner leaves with a knife. Pull out the pink inner leaves by hand and remove the choke (bristle-like hairs) with a small scoop or knife. As you work, rub all cut surfaces with lemon to keep from browning. Submerge artichoke in water with some lemon juice asses until ready to cook.

  2. Bring 1 1/2 quarts of water to boil in a saucepan, add artichokes and cook for about 3-5 minutes until softend; let cool. When cooled, remove remaining leaves from heart and cut hearts into quarters or chop coarsely.

  3. In a medium bowl, combine salmon, artichoke hearts, peas, celery, celery leaves, green onion, lemon peel, and dressing.


Nutritional Facts

Servings
4
Serving Size 1 1/4 Cup
Calories
204
Carbohydrate
13g
Protein
20g
Fat
8g
Saturated Fat
2g
Cholesterol
49mg
Sodium
745mg
Fiber
5g

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