Salmon Salad with Tomatoes
Serves: 2 | Serving Size: 1 cup
7-oz can pink salmon with bones, no salt
1/2 cup diced cucumber
3 tablespoons low-fat or nonfat mayonnaise
1/4 cup sliced green onion
2 cups dark green lettuce
2 tomatoes, cut into wedges
Toss salmon, cucumber, mayonnaise, and green onion together in a large mixing bowl.
Refrigerate until ready to serve, up to 6 hours.
When ready to serve, arrange the lettuce in a bed in the center of the plate. Place chilled salad in the middle, garnished with the tomato wedges.
Look for salmon with bones that is canned in water. This version contains more calcium. Keep an eye out for salmon that contains no added salt as well.
You can also serve this dish over pasta, as pictured above. It’s perfect for a quick picnic!
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.