One of the things I really love about this salad – besides the fact that it’s served cold – is that it’s super healthy AND it tastes great. Plus, it’s easy to throw together and stores well.
Let’s talk about canned salmon for a minute, because it’s somewhat unusual as far as ingredients go. Canned tuna? No one bats an eye. Canned salmon, on the other hand, just sounds strange. Salmon is more sustainable than tuna, is less likely to contain mercury and other pollutants, and is higher in calcium – even more so if it is canned with the bones. Granted, the bones can be a little off-putting and I discard the largest pieces, but I picked up 14.25oz cans for $2 each, making it a very cost-effective way to increase fish intake. Fresh salmon is amazing, but for a quarter of the price, I’ll happily enjoy some canned salmon as well.
This salad might be made with canned salmon, but every other ingredient on the list is as fresh as you can get. Diced tomato, cucumber, red onion and avocado come together to create a colorful palette of fresh flavors.
Add in a dressing of extra virgin olive oil, lime juice, dill and freshly cracked pepper to create an incredibly flavorful salad. There’s something about salmon, cucumber and dill that I just love – fresh herbs make everything better.
I ate this salad for lunches so I didn’t have to heat anything up, but it would also be a great side dish. If you’re eating a Paleo diet or trying to cut carbs, this goes well on a bed of arugula, or if carbs aren’t an issue, this is a great filling for tacos.