Recipe of the Week: Fresh and Easy Salmon Salad

As part of Breast Cancer Awareness Month, we want to provide some simple yet delicious recipes that are full of breast healthy ingredients.  One of our favorites is this easy to make salmon salad. It can be made as a side dish or an entrée for dinner or lunch.  This dish is also a wonderful pre-planned meal that can be taken to work or school in a container.

Salmon contains carotenoid asthaxanthins and Omega 3 fatty acids, both of which are believed to have anticarcinogenic effects.  The tomatoes contain lycopene which is a potent antioxidant, and the pumpkin seeds and onions have anti-inflammatory benefits as well as contain quercetin and bioflavonoids.  This is one delicious dish that will benefit your breasts and body in general. Bon apetit!

  • 2 large fillets wild salmon, poached, baked, or grilled and chilled in the fridge
  • 1 cup cherry tomatoes, halved
  • 2 red onions, sliced
  • 1 tablespoon fresh dill, finely chopped
  • ½ cup dry roasted pumpkin seeds
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 tsp pepper, freshly ground
  • Pinch of garlic salt

Directions

  • When salmon is cool cut into chunks and place in a bowl.
  • Add tomatoes, red onion, and pumpkin seeds, then toss.
  • Mix vinegar, olive oil, and dill in a separate bowl and add pour over salad. Toss again to mix throrughly.
  • Add salt and pepper to taste. Refrigerate before serving.
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