Salmon Arugula Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 4 6-oz. cans flaked salmon drained
  • 1 teaspoon lemon zest
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped green onion
  • Sea salt and freshly ground black pepper to taste
  • 4 cups arugula
  • 1 large shallot sliced
  • 1/4 cup shredded parmesan
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic minced


  • In a large bowl, mix the first 5 ingredients (salmon through salt and pepper).
  • In a large bowl, mix the lettuce, shallot and cheese.
  • In a small bowl, whisk the remaining ingredients (apple cider vinegar through garlic). Pour dressing over salad. Top salad with salmon mixture and serve.


SERVING SUGGESTION: Sautéed zucchini, yellow squash and red bell pepper.
GLUTEN FREE: Make sure canned salmon and apple cider vinegar are gluten free.
NUTRITION: 471 Calories; 31g Fat (59.4% calories from fat); 36g Protein; 11g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 1081mg Sodium. Exchanges: 4 Lean Meat; ½ Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.
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