May is National Salad Month and I’m celebrating by posting salad and salad dressing recipes all month long. I’m kicking it off with this easy to make family favorite, the canned salmon salad.
My mom calls me the Queen of Salad. I’m not sure the title is deserving, but I do love my salads. I eat a salad of some sort every day. You’d be surprised what I can whip up with just fresh greens and access to a stocked pantry!
This canned salmon salad is a common occurrence at my house. It’s a basic salad with little fanfare, but it’s easy to throw together and it satisfies. The ingredients are simple and can always be found in my kitchen: Romaine lettuce, cherry tomatoes, hearts of palm, avocado, and steamed beets.
I use my favorite canned salmon from Costco. It’s a premium, boneless and skinless wild Alaskan pink salmon. It’s not fishy at all. The taste is mild and delicious and a great protein add-in (one can is 180 calories and 39 grams of protein). It’s also rich in omega 3 fats, which help decrease inflammation and are great for brain health.
I can make this salad in my sleep. The dressing is also easy. It’s a simple balsamic vinaigrette made with olive oil, salt and some Dijon mustard.
I don’t think a recipe is required for this canned salmon salad, but I will post one anyway.
I hope you enjoy salad month, I have lots more salad goodness in store, so stay tuned!
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Canned Salmon Salad
- 1 can wild Alaskan Pink Salmon drained
- 1 head Romaine lettuce cleaned and chopped
- 2-3 hearts of palm chopped
- 1 handful cherry tomatoes sliced
- 2-3 steamed beets I used Love Beets, sliced
- 1/2 avocado diced
- 1 Tbsp olive oil
- 2-3 Tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- Sea salt
- Chop up salad ingredients and add to large bowl. Top with canned salmon. Whisk together olive oil, vinegar, salt and Dijon. Pour over dressing and serve.