Recipe Of the Day

SALMON AND CUCUMBER SALAD with Basil-Lime Dressing

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

SERVES 4 | 1½ cups salad greens and scant 1 cup salmon salad per serving

DRESSING

1 teaspoon grated lime zest

2 tablespoons fresh lime juice

⅛ teaspoon pepper

2 tablespoons olive oil (extra virgin preferred)

2 tablespoons chopped fresh basil

SALMON SALAD

2 5-ounce vacuum-sealed pouches pink salmon, flaked

1 cup diced seeded cucumber (English, or hothouse, preferred)

1 cup grape tomatoes, halved

½ cup diced red bell pepper

6 ounces mixed salad greens (about 6 cups; baby greens preferred)

In a medium bowl, whisk together the lime zest, lime juice, and pepper. Slowly whisk in the oil. Stir in the basil. Set aside 2 tablespoons of the dressing in a large bowl.

Add the salmon salad ingredients to the dressing remaining in the medium bowl, tossing gently to coat. Set aside.

Add the salad greens to the 2 tablespoons dressing in the large bowl, tossing to coat. Arrange the salad greens on plates. Spoon the salmon salad over the salad greens.

PER SERVING

calories 194

total fat 10.5 g

saturated 1.5 g

trans 0.0 g

polyunsaturated 2.0 g

monounsaturated 5.5 g

cholesterol 58 mg

sodium 311 mg

carbohydrates 8 g

fiber 3 g

sugars 4 g

protein 19 g

calcium 254 mg

potassium 700 mg

dietary exchanges

2 vegetable

2½ lean meat

1 fat

This recipe is taken from american heart association Low-Salt cook book 4th addition 

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