Salmon Salad with Capers and Dill
This salmon salad is quick to make on a busy weekday night when you don’t have time or desire to cook a healthy, PCOS-friendly meal. The leftovers store easily for the next day’s lunch too!
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Salmon Salad with Capers and Dill
Ingredients
2 large fillets (9 oz) wild salmon, either poached or grilled and chilled in the fridge until cool
1 cup cherry tomatoes, halved
2 red onions, sliced
1 tbsp capers
1 tablespoon fresh dill, finely chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp pepper, freshly ground
Pinch of salt
Mixed greens, optional
Instructions
- When salmon is cool, remove skin and bones. Break into chunks and add to a bowl.
- Add tomatoes, red onion, and capers. Toss.
- Mix vinegar, olive oil, and dill in a small bowl and add pour over salmon chunks. Toss again.\Add salt and pepper to taste. Refrigerate for at least 30 minutes before serving.
- Serve on a bed of mixed greens if desired
Serves 4.
Recipe courtesy of Heal With Food
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