Summertime Salmon Chopped Salad Recipe
Dinner salads are a fantastic way to fill your plate with veggies and lean protein. This Summertime Salmon Chopped Salad recipe has all of that, plus tons of flavor! 349 calories and 6 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 348.6kcal
Ingredients
The Salad:
- 10 ounces salmon fillets
- ¾ teaspoon olive oil
- ¼ teaspoon kosher salt
- 4 cups chopped butter lettuce or Boston lettuce
- 2 cups arugula
- 2 ears corn cooked & kernels cut off
- 1 avocado diced
- 1 cup halved grape tomatoes
The Dressing:
- 2 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons extra virgin olive oil
- 2 garlic cloves grated on microplane
- ¾ teaspoon agave nectar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- 4 basil leaves thinly sliced
Instructions
The Salad:
- Preheat the oven to 350 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
- Place the salmon fillets, skin side down (if they have skin), on the baking sheet. Rub with olive oil and season with salt.
- Bake until the salmon is just cooked through, 7 to 10 minutes (depending on thickness of fillets). Let the salmon cool, remove the salmon, then break into bite-sized pieces.
- In a large serving bowl, combine the lettuce, arugula, corn, avocado, tomatoes and salmon.
- Pour in the dressing. Toss gently to coat. Serve.
The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, garlic, agave nectar, salt and pepper, until well blended.
- Stir in the basil.
Notes
Weight Watchers Points: 6 (Freestyle SmartPoints), 5 (Points+)
Nutrition
Serving: 2Cups | Calories: 348.6kcal | Carbohydrates: 18g | Protein: 22.9g | Fat: 22.3g | Saturated Fat: 3.5g | Cholesterol: 40.4mg | Sodium: 272.8mg | Fiber: 5.3g | Sugar: 4.9g
