My Salmon Salad is so easy to prepare using chunks of leftover grilled or poached salmon, fresh veggies, avocado, eggs, potatoes with an easy vinaigrette.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 12 oz cooked salmon flaked into chunks
- 8 small white or red potatoes boiled, cooled, sliced
- 1 bunch asparagus spears ends trimmed, poached or blanched
- 4 hard boiled eggs cooled and quartered
- 1 avocado cut into chunks
- 1 English cucumber sliced
- 1 zucchini or summer squash
- fresh, crisp lettuce leaves
- 1/2 cup red wine vinegar
- 1 cup olive oil
- 2 cloves garlic minced
- 1 tsp dijon mustard
- 1 tsp Italian seasoning
- 1 tsp sugar
- 1/2 tsp kosher salt
- pinch red pepper flakes
- 2 tbsp each parsley and chives chopped
In a large pot of heavily salted water cook the eggs for 3 minutes then add the potatoes. Cook until potatoes are fork tender. Carefully remove both with a slotted spoon and drain.
Drop the asparagus in the water used for boiling the eggs and potatoes and blanche for 3 minutes on medium heat. Remove from water and rinse to stop the cooking process. Place the cooked eggs, potatoes and asparagus in the refrigerator to chill.
Cut the cucumber and zucchini or summer squash into 1/4" slices.
Flake or break the cooked salmon into pieces. Cut up the avocado and dice the herbs. Remove shell from egg and quarter.
Mix the vinaigrette ingredients in a jar and shake to emulsify.
Place cleaned, crisp salad greens on a platter and lay the salad ingredients in diagonal rows on top. Drizzle the vinaigrette on top and serve chilled. Season to taste.
Calories: 660kcal | Carbohydrates: 79g | Protein: 34g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 233mg | Sodium: 494mg | Potassium: 2922mg | Fiber: 12g | Sugar: 10g | Vitamin A: 764IU | Vitamin C: 56mg | Calcium: 116mg | Iron: 6mg