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Birds eye view of a plate of leftover salmon salad with a fork to the side at the bottom. Rest of the salad in a bowl at the top with salt and pepper cellars in between.
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📋 Leftover Salmon Salad

Easy leftover salmon salad recipe. Use that extra salmon or quickly poach salmon fillets to create this delicious 15-minute salad!
Course Dinner, Lunch, Side Dish
Cuisine International
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 2
Calories 194kcal
Author Neil

Equipment

Ingredients

  • ½ red onion finely sliced
  • 100 g cooked green beans cooled, and chopped
  • 4 radishes sliced
  • 1 tablespoon low calorie mayonnaise
  • 1 tablespoon low-fat Greek yogurt
  • 2 tablespoon capers rinsed
  • 200 g cooked salmon flaked
  • Freshly Grated Salt and Black Pepper
  • Shredded Iceberg Lettuce
Metric - US Customary

Instructions

  • Place the onion, green beans, and radishes into a mixing bowl.
  • Combine the mayonnaise, Greek yogurt, and capers together in a ramekin.
  • Add mayonnaise mixture to mixing bowl and toss together.
  • Add the salmon to the mixing bowl and gently toss together with the rest of the ingredients to combine. Season to taste.
  • Serve salad on bed of iceberg lettuce.

Nutrition

Calories: 194kcal | Carbohydrates: 8g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 334mg | Potassium: 660mg | Fiber: 2g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg