Cucumber Fig Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings


  • 1 pound wild salmon cooked, chopped
  • 1 cup sliced cucumber
  • 2 heads Romaine lettuce chopped
  • 2 large figs sliced
  • 3 tablespoons coconut oil
  • 1/4 cup apple cider vinegar
  • 2 drops liquid stevia
  • 1 tablespoon chopped leek
  • 1 tablespoon chopped fresh dill
  • sea salt and freshly ground black pepper to taste


  • n a large bowl combine the first 4 ingredients (salmon through figs). In a small bowl whisk the remaining ingredients, and pour over the salad. Toss and serve.


SERVING SUGGESTION: Garlicky Stir-Fried Baby Spinach (Heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 clove pressed garlic and cook for 1 minute. Gradually add 1 (10-oz) package baby spinach; cook, turning with tongs, until slightly wilted; drizzle with a little balsamic vinegar and sprinkle with salt and pepper to taste.).
NUTRITION: 303 Calories; 15g Fat; 30g Protein; 17g Carbohydrate; 8g Dietary Fiber; 59mg Cholesterol; 111mg Sodium. Exchanges: 3 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 2 Fat.
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