Salmon Vegetable Salad

Salmon Vegetable Salad
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 2


  • 1 (5 oz.) can StarKist® Jumbo Lump Wild Pink Salmon, drained
  • 1 large tomato, diced, seeds removed
  • 1 medium cucumber, diced, seeds removed
  • 14 red onion, sliced
  • Leaf lettuce
  • Lemon Dill Dressing
  • 2 Tbsp. fresh lemon juice
  • Zest from 1 lemon
  • 14 cup olive oil
  • 14 tsp. dried dill
  • Pepper, to taste


  • Place salmon, tomato, cucumber, and red onion in a medium bowl and toss gently to combine.
  • To make the dressing: place lemon juice and lemon zest in a small bowl. Gradually whisk in olive oil, dill and pepper.
  • Gently toss the dressing with the salmon and vegetables. Place on 2 lettuce-lined plates and serve with a warm roll.
Servings Per Container: 2 Serving Size: 324g
Amount Per Serving DV%*
Calories 360
Total Fat 29g 37%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 230mg 10%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 5g
Added Sugars 0g 0%
Protein 18g
Vitamin D 5mcg 25%
Calcium 30mg 2%
Iron 1mg 6%
Potassium 485mg 10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.