• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salads with Anastasi logo
  • SALAD RECIPES
  • SALAD COLLECTIONS
  • SALAD DRESSINGS
  • SALAD VEGGIES
  • ABOUT
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Home » Salads by Season » Autumn Salads

Canned Salmon Salad for a quick dinner

Made by Anastasia - Serves: 4 Filed Under: 10 Minute Salads, Autumn Salads, Dinner Salads, Low Carb, Paleo, Salad Index

Share
Pin15
Tweet
Share

Our Canned Salmon Salad will soon become your go-to quick fix for a light lunch or dinner. Paired here with crunchy vegetables and tossed in our mouthwatering avocado ranch dressing it is completely irresistible. 

Jump to Recipe Jump to Video Print Recipe

CANNED SALMON SALAD IN BLACK BOWL

We have taken crunchy, colourful vegetables and smothered them in our mouth-watering dairy-free version of ranch dressing then added a tin of salmon for added protein to make a quick, tasty meal.

Is it okay to eat the bones and skin in canned salmon?

The truth is that the bones and skin found in canned salmon are a rich source of calcium (for bone health), protein, vitamin D and heart healthy omega-3 fats.

To get all the health benefits just break up your canned salmon with a fork and mix it all together and those fussy eaters won’t know the difference  ?.

Pink and red salmon - what’s the difference?

They are each a different species of fish but both types are usually caught in the cold waters of the Pacific Ocean and not farmed like some Atlantic salmon can be.

Pink salmon is sometimes referred to as humpback (humpie) and has pink flesh with large black spots on their back and tales. They are small (4 pounds- 1.2kg) with a bland, mild flavour and a soft texture similar to tuna. 

Red salmon also known as sockeye salmon has red flesh, with iridescent sides, a white belly and a metallic greenish-blue top. They are larger (6 pounds- 2.7kg) with a richer, fuller flavour and a firmer texture.

Some serving ideas

This really is just great on its own but would also make a great addition to a seafood buffet or serve it alongside potato and cheese tart or great with asparagus risotto.

Let’s talk ingredients and substitutions 

  • Canned pink salmon - we used pink here to make this salad budget-friendly, the dressing and herbs add so much flavour here that it wasn’t necessary to spend double for the red salmon. You can splurge and use red salmon if you prefer or even canned tuna or shredded chicken will also be great in this salad.
  • Romaine/cos lettuce - is used as a base in this salad and because it is a sturdy lettuce that holds its shape well. As an alternative, you can try kale, baby spinach or arugula/rocket instead.
  • Carrots - used for some bright colour, you can replace with raw grated beets/beetroot, cherry tomatoes or some coloured peppers/capsicum instead. If you use beets don’t toss the salad otherwise it will taint everything and make the salad pink.
  • Fresh soft herbs - we used parsley, dill and chives but you can also try some, mint, basil or coriander. 
  • Avocado - for creaminess and as a stunning garnish.
  • Avocado ranch dressing - used to blend everything together so rich, healthy and flavourful but if you want a quick and easy dressing you can use bottled ranch dressing or a simple lemon and olive oil dressing instead. 

You Will need

INGREDIENTS FOR CANNED SALMON SALAD WITH TEXT

How to make it  

1 PREPARE THE VEGETABLES
Drain your tinned salmon and break up the skin and bones using a fork. Wash your lettuce either pat dry with a towel or use a salad spinner for extra dry leaves.
Cut off the lettuce core and remove any damaged outer leaves then shred. 
Wash your celery stalks carefully to remove any dirt that may be lodged. Cut off the white part of the celery, remove the leaves and discard. 
Using a vegetable peeler, de-thread your celery (no need to do this if you don’t have the time). Then chop finely into small dice or thinly slice in a food processor.
Wash, trim and peel the carrots then either grate with your grater or use your food processor.

  • Lettuce is being washed in the sink in a colander.
    WASH THE LETTUCE
  • Romaine lettuce in a salad spinner being dried.
    PAT OR SPIN DRY
  • SHREDDING LETTUCE WITH A KNIFE ON A WOODEN BOARD
    SHRED YOUR LETTUCE
  • DE-THREADING CELERY STALKS WITH A VEGETABLE PEELER ON A WOODEN BOARD
    DE-THREAD YOUR CELERY
  • Dicing celery on wooden board with knife
    FINELY DICE CELERY
  • THINLY SLICED CELERY IN A FOOD PROCESSOR
    OR USE A FOOD PROCESSOR
  • Carrots are being cut into fine julienne with an orange mandoline slicer.
    JULIENNE YOUR CARROTS
  • SHREDDED CARROT IN FOOD PROCESSOR
    OR IN FOOD PROCESSOR

2MAKE THE DRESSING
Wash your herbs, shake to remove excess water, pat dry and chop. Chop some extra chives into 1-inch strips to use as a garnish.
Add all dressing ingredients to a blender, season with sea salt and cracked black pepper. 
Blitz to combine, taste and adjust seasonings according to your preferences.
Your dressing should be the consistency of mayonnaise, you can add some water to loosen if necessary.

  • AVOCADO RANCH DRESSING INGREDIENTS IN BLENDER
    ADD DRESSING INGREDIENTS TO BLENDER
  • BLITZED AVOCADO RANCH DRESSING IN BLENDER
    BLITZ UNTIL SMOOTH

3ASSEMBLE THE SALAD
Add all the salad ingredients to a mixing bowl, season with sea salt and cracked black pepper. Pour over your dressing and mix well to combine. Taste and adjust seasonings according to your liking.
Arrange in a salad bowl, slice and fan the avocado on top with a pinch of Cajun seasoning and the chopped chives then serve immediately.

  • CANNED SALMON SALAD INGREDIENTS IN WHITE BOWL
    ADD INGREDIENTS TO BOWL
  • SPOONING AVOCADO RANCH DRESSING ON CANNED SALMON SALAD
    SPOON OVER DRESSING
  • MIXING CANNED SALMON SALAD
    SEASON & MIX WELL
  • CANNED SALMON SALAD WITH AVOCADO FAN GARNISH, CHIVES & CAJUN SPICES
    ARRANGE IN BOWL WITH FANNED AVOCADO

WHAT TO DO WITH THE EXTRA DRESSING

This is enough dressing for two salads. I have changed the quantities in the nutritional panel to half which is what is used in this salad.

The leftover dressing will keep for 1-2 days in the fridge and is great to use as a dip or as an alternative dressing in our broccoli slaw or our gem lettuce salad.

Can I make it ahead?

  • Ideally, you should really make this salad just before serving. But if you really need to save some time you can chop the vegetables (not the avocado) and keep covered and chilled in your fridge until you are ready to assemble it. Also, do not add the salmon until just before serving as it may smell a bit too fishy.
  • Slice the avocado and dowse it in lemon juice to prevent browning, alternatively, you may like to slice it just before assembling the salad.
  • The dressing can be made only 1-2 days in advance because we are using fresh, healthy ingredients; it won’t last more than that! ??‍♀️

Can I meal prep for weekday lunches?

  • To meal prep, this salad, chop your vegetables (not the avocado) and portion into individual containers. 
  • Instead of using a large tin of salmon, opt for small salmon tins to add to the salad just before eating as otherwise it will smell.
  • Slice your avocado and dowse in lemon juice to prevent browning then place on top.
  • Make your dressing and keep it individual containers to add to your salad just before eating.

What about the leftovers?

Once dressed you should really eat this salad pretty soon after you make it. The salad can still be eaten the following day but it will have a slight fishy smell and lose its crispness and your avocado may discolour if you haven't used enough lemon juice. However, if you keep the dressing separate it may last a day or so longer.

Try some more delicious fishy salads

  • GRILLED TUNA SALAD
    GRILLED TUNA SALAD
  • PRAWN & AVOCADO SALAD
CANNED SALMON SALAD IN A BLACK BOWL WITH CELERY LEAVES AND CARROTS ON THE SIDE

Canned Salmon Salad for a quick dinner

Our Canned Salmon Salad will soon become your go-to quick fix for a light lunch or dinner. Paired here with crunchy vegetables and tossed in our mouthwatering avocado ranch dressing it is completely irresistible. 
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: American, Australian
Keyword: dairy-free, Easy, gluten free, keto, low carb, nut free, paleo, whole30
Servings: 4 as a light meal
Calories: 413kcal
Author: Anastasia
Equipment
  • small food processor or bullet blender
  • Salad Spinner
  • Food Processor
Ingredients
For the salad
  • 1 tin salmon (415 grams)
  • 3 cups cos/romaine lettuce (½ head - approximately 120 grams)
  • 2 cups carrots, grated (2 medium, approximately 200 grams)
  • 2 cups celery, diced (4 stalks, approximately 300 grams)
  • ¼ cup soft fresh herbs (we used dill, parsley and chives)
  • 1 medium avocado (approximately 200 grams)
For the avocado ranch dressing*
  • 2 medium avocados (ripe)
  • ½ cup coconut yogurt
  • ¼ cup lemon juice (juice from 1 lemon
  • 1 tbsps Dijon mustard
  • 2 cloves garlic minced
  • 2 tbsps fresh parsley leaves chopped
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon Cajun spice mix
  • Sea salt and cracked black pepper
  • Water to loosen if it is too thick
Metric - Imperial
Instructions
  • Drain your tinned salmon and break up the skin and bones using a fork.
  • Wash and trim your lettuce, then shred.
  • Wash, trim and de-thread your celery then chop into small dice.
  • Wash and dry your herbs, then chop. Chop some extra chives into 1-inch strips to use as a garnish.
  • Add all dressing ingredients to a blender, season with sea salt and cracked black pepper.
  • Blitz to combine, taste and adjust seasonings.
  • Your dressing should be the consistency of mayonnaise, you can add some water to loosen if necessary.
  • Add all the salad ingredients to a mixing bowl, season with sea salt and cracked black pepper. Pour over your dressing and mix well to combine. Taste and adjust seasonings according to your personal preferences.
  • Arrange in a salad bowl, slice and fan the avocado on top with a pinch of Cajun seasoning and the chives, then serve immediately.

Video

Notes

*This is enough dressing for two salads. I have changed the quantities in the nutritional panel to half which is what is used in this salad. The leftover dressing will keep for 1-2 days in the fridge and is great to use as a dip or as an alternative dressing in our broccoli slaw or our gem lettuce salad.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 413kcal | Carbohydrates: 25g | Protein: 15g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 146mg | Potassium: 1507mg | Fiber: 14g | Sugar: 6g | Vitamin A: 14992IU | Vitamin C: 37mg | Calcium: 88mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

PIN ME & SAVE FOR LATER!

CANNED SALMON SALAD with text overlay
Share
Pin15
Tweet
Share

More recipes you may enjoy

  • Walnut Pomegranate Salad with Green Olives
  • Arugula Fig Salad with Blue Cheese
  • Greek Cabbage Salad or in Greek Lahanosalata!
  • Rocket vs Arugula - The Ultimate Guide!

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

ANASTASIA FROM SALADS WITH ANASTASIA

Hi, I’m Anastasia,
Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season produce.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Looking for a recipe?

Greek Salad Collection

NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

Cheesy Salad Collection

Various salads with cheese and a text overlay.

Green Salad Collection

VARIETY OF GREEN SALADS WITH TEXT OVERLAY

Asian Salads

ASIAN SALAD COLLECTION WITH TEXT OVERLAY

Footer

Footer

↑ back to top

About

  • About Me
  • Terms & Conditions
  • Privacy Policy
  • Accessibility Policy
  • Site Credits
  • Contact Me

Sign-up for new salad recipes!

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • What's in Season
  • Let's Shop!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 · Salads with Anastasia · All Rights Reserved

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsOKAY
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT