The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

　　

Ingredients

Serves 4; 1 1/2 cups salad greens and scant 1 cup salmon salad per serving

　　

Dressing

1 teaspoon grated lime zest

　　2 tablespoons fresh lime juice

　　1/8 teaspoon pepper

　　2 tablespoons olive oil (extra virgin preferred)

　　2 tablespoons chopped fresh basil

　　

Salmon Salad

2 5-ounce vacuum-sealed pouches pink salmon, flaked

　　1 cup diced seeded cucumber (English, or hothouse, preferred)

　　1 cup grape tomatoes, halved

　　1/2 cup diced red bell pepper

　　6 ounces mixed salad greens (about 6 cups; baby greens preferred)

　　

Step 1

In a medium bowl, whisk together the lime zest, lime juice, and pepper. Slowly whisk in the oil. Stir in the basil. Set aside 2 tablespoons of the dressing in a large bowl.

　　

Step 2

Add the salmon salad ingredients to the dressing remaining in the medium bowl, tossing gently to coat. Set aside.

　　

Step 3

Add the salad greens to the 2 tablespoons dressing in the large bowl, tossing to coat. Arrange the salad greens on plates. Spoon the salmon salad over the salad greens.

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 194

　　

Step 6

Total fat: 10.5g

　　

Step 7

Saturated: 1.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 2.0g

　　

Step 10

Monounsaturated: 5.5g

　　

Step 11

Cholesterol: 58mg

　　

Step 12

Sodium: 311mg

　　

Step 13

Carbohydrates: 8g

　　

Step 14

Fiber: 3g

　　

Step 15

Sugars: 4g

　　

Step 16

Protein: 19g

　　

Step 17

Calcium: 254mg

　　

Step 18

Potassium: 700mg

　　

Dietary Exchanges

Step 19

2 vegetable

　　

Step 20

2 1/2 lean meat

　　

Step 21

1 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition