Recipe of the Month: Salmon Salad
Recipes taken from Margaret Furtado “Recipes for life after Weight Loss Surgery” ( Book is sold here in our office)
This is a great way to use up leftover salmon. Served on just a small portions of greens, it is ideal for lunch.
6 oz cold leftover salmon
6 small black olives, sliced
1 tbsp finely chopped celery
1 tbsp finely chopped red bell pepper
1 1/2 tsp finely chopped red onion
1 tsp chopped fresh parsley
2 cups salad greens, washed, drained and dried with paper towels
1 1/2 tbsp (20ml) low fat, low carb salad dressing
1 Italian plum tomato, cored and cut into 4 wedges
Flake the salmon apart with a fork, removing any skin or bones, and place it in a small mixing bowl. Add the olives, celery, pepper, onion and parsley and mix gently, jut enough to combine.
In a small mixing bowl, place the salad greens. Pour the salad dressing over the greens and gently toss to expose all the surface area to the dressing. Equally distribute the greens onto 2 plates and top with the salmon mixture. Garnish each salad with 2 tomato wedges and serve.
Yield: makes 2 (3 oz salmon, 1/2 cup salad) servings
Nutritional analysis: each plate- calories: 162.99kcal, protein: 17.99gm, carbs: 6.21gm, total fat: 7.06gm, sat fat: 0.85gm
cholesterol: 46.78mg, sodium: 276.78mg, sugars: 3.53 gm, Fiber: 2.03gm