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Salmon salad with blueberries and feta cheese crumble
Experience a delightful and nourishing culinary journey with our Salmon Salad featuring juicy blueberries and tangy feta cheese. This tantalizing recipe combines the goodness of low-carb, high-protein ingredients, making it perfect for diabetics and those following the SOZA weightloss program. With a harmonious blend of flavors and wholesome elements, this dish is sure to satisfy your taste buds and support your dietary goals.
Serve the Salmon Salad chilled for a refreshing experience.
Add some toasted nuts, such as almonds or walnuts, for an extra crunch and healthy fats.
Feel free to customize the salad by adding other vegetables like cherry tomatoes or cucumbers.
4 ounces of cooked salmon (grilled, baked, or steamed)
1 cup mixed salad greens (such as spinach, arugula, or lettuce)
1/4 cup fresh blueberries
1/4 cup crumbled feta cheese (choose a low-fat variety if desired)
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh dill or parsley for garnish (optional)
Start by preparing the salmon. Season it with salt and pepper, then cook it using your preferred method (grilling, baking, or steaming). Make sure it's cooked thoroughly and flakes easily.
While the salmon is cooking, prepare the salad. In a bowl, combine the mixed salad greens and fresh blueberries.
In a small bowl, whisk together the extra-virgin olive oil and lemon juice to make the dressing. Season with salt and pepper to taste.
Once the salmon is cooked, flake it into bite-sized pieces and add it to the salad bowl.
Drizzle the dressing over the salad and gently toss to coat the ingredients evenly.
Sprinkle the crumbled feta cheese on top of the salad.
Garnish with fresh dill or parsley if desired.
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