Salads are one of my favorite things to eat.
I usually find myself eating one for lunch most days and when my husband and I go out to dinner I always like to look for a good one at the restaurant to try out. I like my salads to be interesting, not just iceberg lettuce with a few carrots on top. My favorite vegetables to put in salads are of course the usual suspects, tomatoes, cucumber, carrots, and celery. However I love to add vegetables and meats that aren’t always found in the standard dinner salad such as zucchini, squash, cauliflower, mushrooms, chicken, salmon, and turkey. Today I thought I would share with you this easy to make and full of flavor Lemon Dijon Salmon Salad.
I don’t know why I haven’t shared more salad recipes on my website since it’s one of my favorite things to eat, but I will definitely be doing more of it in the future. The star of this salad isn’t so much the vegetable part of the salad as it is the salmon topping.
The salmon salad part consists of 2 cans of salmon, a green onion, half a bell pepper (green or red), a stalk of celery, and dried cranberries. This is tossed together and set aside while you make the yummy and light vinaigrette to mix in to it. The vinaigrette is a combination of extra virgin olive oil, dijon mustard, honey, the juice of half a lemon, white balsamic vinegar, salt, and pepper. Whisk the dressing well, or use my favorite method of shaking it all up in a small mason jar. Pour the vinaigrette over the salmon salad and mix it until it is all coated. I serve this lemon dijon salmon salad over a simple salad made of romaine or mixed greens and some sliced tomatoes. I then pile the salmon salad high on it and dig in! This salad makes a great weeknight dinner since it comes together so quickly as well as a filling lunch. This salad is perfect if you are trying to watch carbs, but in case you aren’t or just want some added carbs, it is also delicious wrapped up in a whole wheat tortilla or piled on top of a piece of crusty bread.
- 2 (6 oz) cans of salmon
- 1/2 of a bell pepper, diced
- 1 green onion, diced
- 1 stalk of celery, diced
- 1/4 cup of dried cranberries
- 1 T. extra virgin olive oil
- Juice of half a lemon
- 1 t. white balsamic vinegar
- 1 T. dijon mustard
- 2 t. honey
- 1/4 t. salt
- 1/8 t. black pepper
- 1-2 tomatoes, sliced
- 4-6 cup chopped romaine lettuce, or mixed greens
- In a medium bowl combine the salmon, bell pepper, celery, green onion, and cranberries.
- In a mason jar or small bowl combine the olive oil, lemon juice, white balsamic vinegar, dijon mustard, honey, salt, and pepper.
- Whisk or shake the vinaigrette well.
- Pour the vinaigrette over the salmon salad mixture and stir until everything is coated.
- Place the salmon salad on top of the chopped lettuce and sliced tomatoes.
- Serve immediately.
You can make this salad ahead of time, but don't place the salmon part of the salad on top of the lettuce until you are ready to serve. This will keep the lettuce nice and crisp.
The salmon salad can also be made into a wrap or served on top of a piece of crusty bread.
More Salads to Try: