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10 Minute Healthy Salmon Cucumber Salad

A quick and delicious salad featuring flaky salmon and crunchy cucumbers, dressed with lemon and olive oil.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 1 can of salmon or 200g of fresh cooked salmon
  • 1 medium 1 medium cucumber, diced
  • 1 cup 1 cup cherry tomatoes, halved
  • 1/4 cup 1/4 red onion, finely chopped
Dressing Ingredients
  • 2 tablespoons 2 tablespoons olive oil
  • 1 tablespoon 1 tablespoon lemon juice
  • to taste Salt and pepper to taste
  • Fresh dill or parsley for garnish (optional)

Method
 

Preparation
  1. If using fresh salmon, cook it first by boiling or pan-frying. For canned salmon, simply drain and break it apart with a fork.
  2. In a large bowl, mix together the diced cucumber, halved cherry tomatoes, and finely chopped red onion.
  3. Flake the salmon into the bowl with the veggies, being careful to remove any bones if using canned salmon.
Assembly
  1. In a small bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and gently toss everything together.
  2. Add salt and pepper to taste, and garnish with fresh dill or parsley if desired.
  3. Enjoy immediately or store in the fridge for later.

Notes

Store in an airtight container in the refrigerator for up to two days. Avoid microwaving leftovers to keep the texture intact. Consider ingredient substitutions for variety.