Salmon Salad with Fresh Vegetables, Parsley, and Capers
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The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (19)

Salmon Salad with Fresh Vegetables, Parsley, and Capers

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 22%
CARBS 14G25% OF CAL
2G FIBER10G OTHER2G TOTAL SUGAR
FAT 14G58% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Salmon salad bound with Greek yogurt instead of mayo, flavored with capers, fresh herbs, and spices. Serve on toast, lettuce cups, or crostini.

mainmediterraneansaladfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 10 ounces salmon filet ((I used the tail end, but you can use any cut you like))
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • 2 to 3 green onions, (trimmed and chopped (both white and green parts))
  • 2 celery stalks, (chopped)
  • 1 medium carrot, (chopped)
  • 2 tablespoons capers, (drained)
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons Greek yogurt
  • 2 teaspoons Dijon mustard
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sumac ((optional, or substitute lemon zest))
  • 1/2 teaspoon Urfa biber ((optional, or substitute red pepper flakes))
  • Over toast (toasted baguette, or crostini)
  • Lettuce wraps or cups (I like butter lettuce)
PREP
10M
SODIUM
615MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.