This speedy salad can be tossed together using poached salmon purchased at your supermarket’s deli counter or leftover salmon from the night before. Add more protein by using a larger portion of salmon or sprinkling on a couple tablespoons of hemp hearts.
Nutrition (per serving with lemon juice)
Calories: 360; total fat: 18g; protein: 21g; carbohydrates: 34g; sugar: 5g; fiber: 11g; cholesterol: 45mg; sodium: 75mg
Recipe and photo by Lauren O’Connor, M.S., R.D.N., R.Y.T. of Nutrition Savvy Health.
Makes 1 servings
Prep time
5 min.
Ingredients
- 1 cup spring greens
- ½ medium avocado, chopped
- ½ cup cherry tomatoes
- 4 oz baked, poached or grilled salmon
- 1-4 Fresh basil leaves, chopped (unless tiny)
- Black pepper to taste
- Optional: lemon juice or 1Tbsp of your favorite vinaigrette drizzled
How to make it
Toss all ingredients together, gently.
Sprinkle on black pepper.
Enjoy alone or drizzle with lemon juice or vinaigrette.
