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
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.
