realistic recipes for a nutritious kitchen

Clean Eating Salmon & Scallion Salad

Salmon Scallion Salad

Salmon & Scallion Salad – Clean & Delicious®

One of the most popular requests I get from readers is for simple, on-the-go, make-ahead, lunch ideas.  You know, something you can quickly whip up in the evening and pack for lunch the next day.

I think it’s important that the recipe idea be FAST since most of us are probably making it at the end of the night after we’ve already cooked dinner!

If this is true for you, than you may appreciate this super quick Salmon Scallion Salad.

I love my canned salmon.  It’s so rich and flavorful and really gives tuna a run for its money.

This recipe combines salmon, Greek yogurt, a kiss of mayo, scallions, and frozen peas (easy-peasy).  Pack that along with some butter lettuce leaves and some Kashi TLC Pita Chips Original 7-Grain Crackers w/ Sea Salt (whew… a mouthful I know – but I wanted to share the full title incase you want to try them!  – p.s. Here’s what the box looks like):

Kashi Crackers

I don’t know about you guys, but I’ll eat my salmon (or tuna) salad with crackers over a piece of bread any day of the week!!  The crackers make ‘the eating’ that much more fun.

These 7-Grain Kashi crackers were the perfect partners for my Salmon Salad because they are nice and hearty so I didn’t even need to pack a fork because I used my crackers to scoop up the salad.  Perfect for an on-the go lunch!

I ALSO love to add a kiss of salt to just about everything I eat, so the fact that crackers come pre-kissed with sea salt makes them that much better in my book.

Be sure to pack it all up the night before this way when the morning comes you can grab your coffee and your lunch without having to think too much about it!

What kind of lunches do you like to bring to work?  We always love a little inspiration around here!!

Clean Eating Salmon & Scallion Salad

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Ingredients:

  • 6 oz. canned of wild salmon
  • ¼ cup of non-fat Greek yogurt
  • 1 tbsp. mayo
  • 2 scallions, chopped
  • ½ cup of frozen peas, defrosted
  • Salt and pepper to taste

Directions:

Combine all ingredients in a small bowl and season to taste.

Serve with a few leaves of butter leaves and some whole grain crackers (I used Kashi TLC Pita Chips Original 7-Grain Crackers w/ Sea Salt).

Makes 2 servings.

Nutritional Analysis

(1/2 of the recipe)--> Calories: 178; Total Fat: 7.2g; Saturated Fat: 0.8g; Cholesterol: 100mg; Carbohydrate: 6.6g; Dietary Fiber: 1.8g; Sugars: 3g; Protein: 22.6g

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12 Responses to “Clean Eating Salmon & Scallion Salad”

  1. #
    1
    Madeleine — October 15, 2012 @ 12:57 pm

    Sounds perfectly delicious and simple to make! Thanks for this recipe. Do you have a favorite or go-to brand of canned salmon? I’ve been going with Trader Joe’s wild caught + no salt added and have been pretty happy. Mashing up about 1/2 an avocado per can is one of my favorite additions to these types of lunches. Makes for slightly more servings and the option to cut back on some mayo without sacrificing flavor! YUM!

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      1.1
      Dani — October 16, 2012 @ 11:55 am

      Currently my favorite brand is, Natural Sea. The ingredients are: Wild Alaskan red sockeye salmon and salt. That’s it. And when I open the can the salmon is RED not light pink. This is a GOOD sign!

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    2
    Tracey — October 16, 2012 @ 6:22 am

    Do you have a favorite Mayo? With so many brands out there not sure what to choose.

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      2.1
      Dani — October 16, 2012 @ 11:52 am

      Ya know… I grew up using Hellmans mayo and it’s still my favorite. Certainly NOTHING Clean & Delicious about it other than I use it in moderation and really enjoy it when I choose to eat it;). I’ve tried some of the canola based mayo’s – but am not convinced that any of it would ever register as a ‘health food’. Bottom Line on Mayo –> get what you LOVE and use it in moderation.

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        Tracey — October 17, 2012 @ 9:24 am

        Excellent advice!

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    3
    Karen Matthews — October 16, 2012 @ 6:34 am

    Thank you so much for this recipe Dani :)….I’m always on the look out for recipes like this…makes for a perfect portable lunch

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      3.1
      Dani — October 16, 2012 @ 11:50 am

      You are very welcome!

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    4
    Amy Esacove — October 16, 2012 @ 7:44 am

    Hey Dani! This looks delish! AND Im a big fan of those pita crisps…can’t wait to try. PS Im moving back to LA in the Spring!

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      4.1
      Dani — October 16, 2012 @ 11:50 am

      YAY! Will you be teaching yoga?

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    5
    Karen Matthews — October 16, 2012 @ 7:47 am

    Dani…what do you think of the packets/pouches of salmon as opposed to the canned? any difference?

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      5.1
      Dani — October 16, 2012 @ 11:49 am

      I think the pouches are fine too… really no major difference. You just want to make sure that it’s wild salmon (aka – sockeye salmon, pacific salmon…) and doesn’t have any added vegetable oils. Hope that helps!

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    6
    Hannah Beaulieu — January 14, 2014 @ 10:13 pm

    Loved this! I work third shift and loved eating this in the morning when I got home before bed. I served them on celery stalks instead of crackers because I don’t like carbs right before sleeping. Thanks dani!

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