How to make a Creamy Salmon Salad
Eva
Let your salads always be a mix of flavors! You can achieve this with this delicious recipe for a Creamy Salmon Salad that you can serve in a timbal or toy drum presentation, with a little more green leaves on top to give you a better presentation. Also, you would never imagine that making Salmon Salad is super easy and that you can also use canned salmon and give it the creamy texture with a Greek yogurt dressing. This easy salad is rich in Omega 3 and Vitamin B12.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups salmon, fresh, cut into cubes
  • cooking spray
  • salt
  • white pepper
  • 1 bag Eva® Beet Essence salad, 200 grams
  • 1 avocado, cut into cubes
  • 1 cucumber, with peel and cut into cubes
  • 1/2 cups jicama, cut into cubes
  • 2 carrots
  • 1 cup alfalfa sprouts
  • 1 cup Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon dill
  • 1 tablespoon garlic, powdered
  • 1 tablespoon salt
  • lemon, sliced, to decorate
Preparation
20 mins
5 mins
Low
  • In a skillet over medium heat, with a little oil spray, cook the salmon until browned, season with salt and white pepper. Remove and cool.
  • Pour the contents of the Beet Essence Eva® salad bag into a bowl and reserve the vinaigrette and 1/2 cup of the leaves.
  • To that same bowl, add the salmon, avocado, cucumber, jicama, carrot and wheat germ
  • Add the Greek yogurt, the honey, the yellow lemon juice, the pink wine vinaigrette, eleneldo, the garlic powder, season with salt and white pepper and mix very well.
  • Place the salad in metal ring molds and compress with the help of a spoon. Unmold and decorate with the salad leaves you reserved and slices of yellow lemon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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