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.
Servings: 4 as a light meal
Calories: 413kcal
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
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
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