Mediterranean Salmon Salad
Ingredients
For the Lemon Parsley Vinaigrette
- 1 bunch parsley
- 1 lemon
- 2 tsp dijon
- 1/2 cup olive oil
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Mediterranean Salmon Salad:
- 1/2 batch lemon parsley vinaigrette
- 2 cucumbers
- 1 pint cherry tomatoes
- 1/4 red onion
- 1 avocado
- 5 oz mixed greens
- 4 oz crumbled feta
- 1/2 cup slivered almonds
- 1 small jar pitted kalamata olives
- 3 (5-oz) cans salmon
Instructions
For the Lemon Parsley Vinaigrette:
- In a blender combine: large handful of parsley, juice and zest of 1 lemon, 2tsp dijon mustard, 1/2 cup olive oil, 1 garlic clove, 1/4tsp salt and 1/4tsp black pepper. Pulse until combined (ok for parsley to be finely chopped and not smooth).
For the Mediterranean Salmon Salad:
- Peel & slice 2 cucumbers.
- Halve 1 pint of cherry tomatoes.
- Chop ¼ red onion.
- Slice 1 avocado.
- In a large container layer: ½ of the mixed greens, ½ halved tomatoes, ½ cucumbers and ½ chopped red onion. Repeat layers.
- Toss the salad with ½ lemon parsley dressing and ~1/2c kalamata olives.
- Toss each salad evenly w/ drained canned salmon, slivered almonds, feta and sliced avocado.
Notes
You'll have leftover lemon parsley vinaigrette. Store in the fridge and use on salads throughout the week, or as a marinade for chicken or pork.