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Salmon Salad with Pecans and Strawberries
Indulge in a delicious and nutritious feast with our mouthwatering Salmon Salad with Pecans and Strawberries! This low-carb, high-protein recipe is not only suitable for diabetics but also compatible with the SOZA weightloss program. Succulent salmon, crisp salad greens, juicy strawberries, and crunchy pecans come together harmoniously. With a zesty balsamic dressing tying it all together, this salad is a tantalizing treat that will leave you satisfied and feeling great
Add other low-carb vegetables like cucumber, cherry tomatoes, or avocado slices to add variety to the salad.
Feel free to customize the salad by adding your favorite herbs or spices to the dressing, such as fresh basil or minced garlic.
To make it a more substantial meal, consider serving the salad with a side of steamed or roasted vegetables, or a small portion of whole grains like quinoa or brown rice.
Remember to choose fresh, high-quality ingredients for the best flavors and nutritional value.
Enjoy this delightful salmon salad as a light lunch, a refreshing dinner, or a satisfying option for a packed meal on the go.
8 ounces cooked salmon, cooled and flaked
2 cups mixed salad greens (such as spinach and arugula)
1/4 cup sliced strawberries
2 tablespoons chopped pecans
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste
In a large bowl, combine the mixed salad greens, sliced strawberries, and flaked salmon.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
Pour the dressing over the salad mixture and toss gently to combine.
Sprinkle the chopped pecans over the top of the salad.
Serve immediately and enjoy!
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