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Mediterranean Salmon Salad with a Lemon Oregano Dressing
A fresh and flavorful Mediterranean-inspired dish packed with tender and flaky salmon.
Prep:
10 minutes
|
Cook:
10 minutes - for the hard-boiled eggs
2 servings
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Easy
Ingredients
Handful of bibb lettuce
1 (5-ounce) can of wild-caught salmon, drained (check label for soy/grain)
3 hard-boiled eggs, peeled & quartered
½ pint cherry tomatoes, halved
1 medium avocado, pitted and sliced
10-12 Greek olives, pitted
Lemon Oregano Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
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1 handful Bibb lettuce (about 30–40 g)
1 (142 g) can wild-caught salmon, drained (check label for soy/grain)
3 hard-boiled eggs, peeled and quartered
½ pint cherry tomatoes, halved (about 150 g)
1 medium avocado, pitted and sliced (about 150 g flesh)
10–12 Greek olives, pitted (about 40–50 g)
Lemon Oregano Dressing
30 mL extra-virgin olive oil
15 mL fresh lemon juice
5 mL dried oregano
2.5 mL fine sea salt
Freshly ground black pepper, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Place bibb lettuce in individual salad bowls.
- Divide the canned salmon evenly among the bowls.
- Add the hard-boiled eggs, tomatoes, avocado, and olives.
- In a separate small bowl, whisk together the ingredients for the dressing.
- Dress the salads and serve immediately.
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Nutritional Info
Storage
Notes
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