Mediterranean Salmon Salad

Photo Credit: Bobbi Misiti

Ingredients

  • 2 6oz cans of Wild sockeye salmon
  • 1/2 cup pitted sliced kalamata olives
  • 1/4 cup orzo, rice, or other grain
  • 2 lemons juiced
  • Crumbled feta cheese to taste
  • 1/2 diced red bell pepper OR cucumber
  • 1/2 small onion, diced
  • 1/4 cup extra virgin olive oil
  • Salt & Pepper to taste

Instructions

Dice and slice veggies and olives into uniform sized pieces.

Flake salmon into a bowl, add veggies and grain and stir gently.

In a separate bowl combine lemon juice and olive oil, salt & pepper and whisk together.

Pour lemon olive oil dressing over the salmon and veggies and refrigerate.  Use within 7 days of preparing.

In the picture I made this salmon salad with purple rice, delish!

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