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Salmon salad bowl

6
Points®
Total Time
15 min
Prep
15 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

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

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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