Mediterranean Salmon Couscous Salad
An easy to make main dish salad that’s as healthy as it is delicious!
Ingredients
- 1 (5 oz) can Chicken of the Sea® Skinless, Boneless Pink Salmon, drained
- 1 cup uncooked Israeli (pearled) couscous, orzo may also be used
- 2 cups mixed salad greens
- 1/3 cup jarred roasted red peppers, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata/Greek olives, chopped
- 1/4 cup diced red onion
- 3 Tablespoons chopped flat leaf parsley
- Zest of a lemon
- Kosher salt, to taste
- fresh ground black pepper, to taste
Lemon Vinaigrette
- Juice of a lemon (about 3 Tablespoons)
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- Kosher salt, to taste
- fresh ground black pepper, to taste
Nutrition Facts
calories
300
total fat
8.5g
saturated fat
1.2g
trans fat
0g
cholesterol
27mg
sodium
378mg
total carbohydrates
46g
fiber
9g
total sugars
4g
protein
13g
vitamin d
26%
calcium
6%
iron
13%
potassium
9%
Instructions
- Cook the Israeli couscous according to package instructions.
- Once the couscous is cooked, rinse it under cold water then mix with roasted red peppers, tomatoes, olive, onion, parsley, lemon, salt, and pepper. Fold in the salmon.
- Lay mixed salad greens in large serving bowl or platter. Pour couscous mix over the greens.
- In a small bowl whisk together the ingredients for the lemon vinaigrette then pour over the salad.
- Taste, then season with salt and pepper as needed.
- Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts
calories
300
total fat
8.5g
saturated fat
1.2g
trans fat
0g
cholesterol
27mg
sodium
378mg
total carbohydrates
46g
fiber
9g
total sugars
4g
protein
13g
vitamin d
26%
calcium
6%
iron
13%
potassium
9%
