Summer Salads just got made! This salad makes a complete meal on its own, so you really don’t need to serve anything additional with it. If you want to add some extra fiber and make it more filling, you could mix in some cooked cauliflower rice, lentils, or quinoa.
How to Quickly Make Salmon for a Chopped Salmon Salad
Preheat the oven to 400°F.
Line a baking sheet with parchment paper or silicone mat.
Place salmon on the baking sheet, skin-side down, season with salt and pepper and bake 10 to 12 minutes.
Remove from the oven and let it cool down.
Flake flesh and set aside.
What You'll Need:
8 oz. salmon - cooked and flaked
3 cups cucumber - chopped
3 cups red bell peppers - chopped
1/2 cup red onions - chopped
1 medium avocado - chopped
4 cups chopped lettuce (I like a mix of Romaine, Spring Mix & Kale) - chopped
1 tbsp fresh parsley or dill - chopped fresh herbs can make all the difference!
For the dressing:
1.5 tablespoons freshly squeezed lemon juice
3 tbsp extra virgin olive oil
Salt and fresh ground black pepper to taste
1 Tbsp Tahini
1 Tsp Dijon Mustard
What You'll Do:
In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce mix
. Mix everything together until combined and chop more if needed.
In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper, tahini and dijon and whisk everything. Continue to whisk while streaming in the olive oil
Taste the dressing to check the seasoning and pour over the salad.