Honey Crunch Pink Salmon Salad
This is a choose-your-own-adventure dish. Whether it’s an appetizer, a packed lunch, or a dinner salad, this sweet and crunchy salmon salad with a tangy honey vinaigrette can be whipped up in no time.
- Total Time: 15 minutes
- Servings: 4
Ingredients
Honey vinegarette
- ¾ cup olive oil
- ⅓ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Salmon salad
- 16 ounces cooked salmon
- 2 green apples, diced
- 2 celery stalks, chopped
- ½ red onion, chopped
- ½ cup sunflower seeds or pepitas
- 2 tablespoons chopped fresh dill
- Mixed baby greens, to serve
- Vegetable platter, to serve
- Crackers, to serve
Recipe courtesy of Rising Tide
Preparation
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Step 1 Prepare the honey vinaigrette
Whisk together all the vinaigrette ingredients in a small bowl until well incorporated. Set aside.
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Step 2 Prepare the salmon salad
Add the salmon to a medium mixing bowl and flake apart with a fork, removing any skin or bones. Add the apples, celery, onion, dill and sunflower seeds. Mix until well combined.
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Step 3 Plate and serve or pack and save
- If making a salad, add a handful of baby greens to a shallow salad bowl and top with ¼ of the salmon salad and ¼ of the vinaigrette. Repeat with 3 more salad bowls.
- If serving as an appetizer, place salmon salad in a serving bowl. Place baby greens in a salad bowl and serve with a tray of fresh veggies and crackers with the vinaigrette in a small pitcher on the side.
- If packing a lunch, store the salmon salad in an airtight container and the vinaigrette in a small jar. Store in the fridge for up to 4 days.
Recipe courtesy of Rising Tide
