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
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.
