How to make Creamy Salmon Salad

Eva
Let your salads always be a mix of flavors! You can achieve this with this delicious Creamy Salmon Salad recipe that you can serve in a timbal presentation, with a bit more greens on top for better presentation. Plus, you would never imagine that making Salmon Salad is super easy, and you can use canned salmon and give it a creamy texture with 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, cubed
  • cooking spray
  • salt
  • white pepper
  • 1 bag Eva® Beet Essence salad, 200 grams
  • 1 avocado, diced
  • 1 cucumber, with skin and diced
  • 1/2 cups jicama, diced
  • 2 carrots
  • 1 cup alfalfa sprouts
  • 1 cup Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon dill
  • 1 tablespoon garlic, powder
  • 1 tablespoon salt
  • lemon, sliced, for decoration
Preparation
20 mins
5 mins
Low
  • In a medium skillet, cook the salmon until golden with a bit of cooking spray, 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.
  • In the same bowl, add the salmon, avocado, cucumber, jicama, carrot, and alfalfa sprouts.
  • Add the Greek yogurt, honey, yellow lemon juice, rosé wine vinaigrette, dill, garlic powder, season with salt and white pepper, and mix very well.
  • Place the salad in metal rings 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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