I made this simple salad on a whim today. Gina totally inspired me with her Shrimp Salad on Cucumber Slices. As soon as I saw it I knew I wanted to make something to serve on cucumber slices. It’s a GENIUS idea!
So that’s what I did today with a single serve salmon pack. I received a bunch of seafood products in a price pack I won at the Perinatal Nutrition Working Groupâ€™s booth at BlogHer. Now you must know when I entered the raffle I didn’t KNOW I was pregnant. So when I won it seemed serendipitous! Oh… you did know I was pregnant, right? I can’t remember if I spilled the beans here on GreenLiteBites so if you don’t follow me on twitter or read my weight loss blog you may not have known. Anyway… I’m 2 months! :)
Pretty big news, I know, but let’s get back to this recipe. It turned out more delicious then I thought and SO simple. It’s super light but really flavorful. My favorite combination!
Oh! even the husband liked it. The little guy wasn’t home but when he saw a picture he said it looked good and that he would have tried it if he was here. He’s too stinkin’ cute!
- 2.6 oz package of cooked salmon (I used Chicken of the Sea Pink Salmon )
- 1 tsp olive oil
- 2 tsp lemon juice
- 2 cloves of garlic diced tiny
- 1 plum or italian tomato diced
- 1 heaping tbsp of chopped chives diced (I think it was about 15 stalks)
- Pinch of Kosher Salt
Combine all ingredients and let it sit for a few minute allowing flavors to merge.
You don’t HAVE to serve it on cucumber slices, it would be great in a pita with some baby spinach or on some whole wheat toast. You could even easily double or triple the batch and serve it on the cucumber slices for a pretty appetizer at a party. Heck.. I was eating it straight up in between scooping it on the cucumber.
The nutritional information is just for salad. The WHOLE salad but just the salad.
|Servings||Amt per Serving|
|150||7g||1g||old: 3||new: 4|