Salmon Salad

By Tonya_Speed

NUTRITION per serving: 263 Calories; 9g Fat; 36g Protein; 11g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 121mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 5

Ingredients

• 1 1/2 pounds skinless salmon fillets
• 2 large cucumbers, seeded and chopped
• 2 large red bell peppers, seeded, deribbed and chopped
• 6 green onions, chopped
• Juice of 1 lemon
• 3/4 tablespoon olive oil
• Salt and pepper, to taste

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Place salmon in a medium-sized baking dish; cover with aluminum foil wrap and bake until cooked through, about 15 minutes. Let stand until cool then flake with a fork. In a medium bowl, combine cucumber, bell pepper, green onion, lemon juice and olive oil. Add the flaked salmon and toss gently until combined; season with salt and pepper to taste.

LC SERVING SUGGESTION: Serve over mixed salad greens.
SERVING SUGGESTION: Add whole grain rolls and butter.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.