Salmon salad bowl
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
If you enjoy tuna salad, give salmon salad a try. Choose canned fish that contains the skin and bones; you can discard the skin, if you prefer, and the bones are soft and edible—and provide lots of calcium.
Ingredients
Canned pink salmon
14¾ oz, drained
Plain fat free Greek yogurt
½ cup(s)
Scallions
⅓ cup(s), chopped or sliced
Lemon zest
2 tsp
Kosher salt
¼ tsp
Black pepper
¼ tsp
Baby spinach
6 cup(s)
Cooked quinoa
2 cup(s)
Cherry tomatoes
2 cup(s), halved
Tzatziki
¾ cup(s)
Sliced almonds (unsalted, no oil or sugar added)
¼ cup(s)
Instructions
1
Place the salmon in a medium bowl; discard skin, if desired. Flake salmon gently with a fork. Stir in the yogurt, scallions, lemon zest, salt, and black pepper.
2
Arrange 1 ½ cups spinach in each of 4 shallow bowls. Top each serving with ½ cup quinoa, ½ cup tomatoes, ½ cup salmon salad, 3 tbsp tzatziki, and 1 tbsp almonds.
3
Serving size: 1 bowl
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