Hallelujah!! I finally have a permanent address again! Last Friday my husband and I officially signed our names 10,000 times and received the keys to our new home in Highlands Ranch, Colorado. It feels to so good to finally have a place again to call my own. The whole weekend and this week has been spent unpacking and trying to find everything. We are about 85% unpacked, but there is still a lot of work to be done. Once we are done with the unpacking and putting everything away then I can start with some of the projects around the house that I am dying to do. The first project will be painting. There are some very interesting color selections in this house that need to be toned down. We also will be getting our basement finished in the near future and remodeling the bathrooms. The bathrooms are projects that we are planning to do on our own, but the basement we will be hiring a contractor for. The good news is, is that the kitchen is fairly updated already. I finally have granite countertops and a gas stove (however I will be purchasing a new gas stove, hopefully one with a double oven)! At last I can get back in the kitchen and start cooking to my heart’s content! The first dinner I made for my husband and I in our new home was a simple one since we are pretty tired from all the unpacking. I made us Greek Salmon Salad.
This salad was refreshing, healthy, and so delicious! Both my husband and I haven’t been eating as well as we should be, so this Greek Salmon Salad was a welcomed light dinner. I ate the salad over a bed of mixed greens while my husband had his on a tortilla.
Both ways were excellent and the Greek Salmon Salad on the mixed greens is also a gluten free option. The ingredients in this salad are simple ones. A can of salmon, a cup of chickpeas, a cup of diced tomatoes (I used some great mini heirloom tomatoes from Costco), half of a cucumber, and feta cheese (I used reduced fat). Instead of making a heavy mayonnaise based dressing I made a light vinaigrette (why is this such a difficult word to spell). The dressing wasn’t what I had planned on making, but I am still trying to restock my fridge so I had to use what I had on hand. It ended up being perfect for this salad!
Additions I plan to make to this salad the next time are, kalamata olives, red onion, and serving it with pita bread instead of tortillas. Give this salad a try if you are in need of a light and healthy dinner or lunch!
For the Salad
- 1 can of salmon
- 1 cup chickpeas
- 1 cup diced tomatoes
- ½ of a cucumber, diced
- 2-3 T. reduced fat feta cheese
For the Dressing
- 2 t. olive oil
- 1 ½ t. honey
- 2 T. white wine vinegar
- ½ t. salt
- ¼ t. black pepper
- 1 t. dried oregano
- ¼ t. dried dill
- Drain and rinse the chickpeas and add one cup to a large bowl.
- Drain the salmon and add that to the chickpeas.
- Add the diced tomatoes, cucumber, and feta to the salmon and chickpeas.
- Toss them together lightly.
- Combine all of the ingredients for the dressing together in a small bowl.
- Whisk the dressing ingredients together and add it to the salmon salad mixture.
- Gently mix everything together.
- Serve immediately or cover and refrigerate until ready to use.
- Serve the salad as a wrap, over mixed green, or stuffed in a pita.
Amount Per Serving: Calories: 1700.53Total Fat: 127.48gCarbohydrates: 63.4gProtein: 77.73g