Lemon Pepper Salmon Quinoa Salad
Lighten up your summer menu offerings with our healthy lemon pepper salmon quinoa salad.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Pink Salmon
- 1/3 c lemon pepper seasoning
- 2 qt dry quinoa, rinsed (cook according to package instructions)
- 2/3 – 1 c lemon juice
- 1 ¾ c olive oil
- 1 ¼ tsp salt
- 1 ¼ tsp black pepper
- 2 ½ qt chopped lettuce
- 1 ¾ cup kalamata olives, chopped
- 5 cucumbers, seeded and diced
- 5 red bell peppers, diced
- 1 c red onion, minced
- 11 green onions, thinly sliced
- 2 2/3 c chopped parsley
Nutrition Facts
calories
460
total fat
23.8g
saturated fat
3.2g
trans fat
0g
cholesterol
12mg
sodium
190mg
total carbohydrates
49g
fiber
7g
total sugars
4g
protein
14g
vitamin d
14%
calcium
9%
iron
26%
potassium
16%
Instructions
- Add lemon juice, lemon pepper seasoning olive oil, salt, and pepper to cooked quinoa in large bowl.
- Toss to combine.
- In another large bowl, toss together the lettuce, olives, cucumber, bell pepper, red onion, green onions, and parsley. Mix in the quinoa and top with salmon.
- Divide among 21 individual plates or bowls.
Nutrition Facts
calories
460
total fat
23.8g
saturated fat
3.2g
trans fat
0g
cholesterol
12mg
sodium
190mg
total carbohydrates
49g
fiber
7g
total sugars
4g
protein
14g
vitamin d
14%
calcium
9%
iron
26%
potassium
16%
