Panzanella salmon salad with fresh basil
2
Points®
Total time: 25 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
If you’d like to switch out the salmon for a vegetarian protein, you can make this salad with a 15 1/2-ounce can of rinsed and drained chickpeas instead.
Ingredients
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Red wine vinegar
1 Tbsp
Olive oil
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Cherry tomatoes
4 cup(s)
English cucumber
1 small
Roasted red peppers (packed in water)
½ cup(s)
Red onion
½ small
Olives
8 olive(s), large
No salt added canned wild pink salmon
12 oz
Whole wheat bread
3 oz
Fresh basil
1½ cup(s)
Instructions
1
Whisk together lemon zest and juice, vinegar, oil, salt, and black pepper in large bowl. Stir in tomatoes, cucumber, red peppers, onion, and olives.
2
Add salmon and bread to bowl and toss gently to coat. Let stand until bread soaks up some of juices, about 5 minutes. Stir in basil and serve at once.
3
Serving size: 2 cups
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