Summery Salmon Salad

Have you ever thrown away left-over salmon because you simply didn't know what to do with it? Look no further, this salad is the perfect light, refreshing meal for summer days when you just don't feel like cooking a whole meal! It's loaded with protein from salmon and Greek yogurt, carbs from the sweet potato, and healthy fats from both the salmon and pistachios! I love all the textures in this salad - the celery and pistachios add the perfect crunch to balance off the soft pieces of potato and salmon. The lemon-yogurt sauce adds a richness to top all the flavors off perfectly, and you have yourself a meal!

Serves 1 - Recipe adapted from here


For the salad, you will need:

• 5 ounces left-over salmon filet (canned would work)
• 1 cup diced celery
• 1/8 cup diced green onion
• 1 tbsp fresh dill, chopped
• 1/2 medium sweet potato
• handful of roasted, unsalted pistachios

For the Lemon-Yogurt Dressing, you will need:

• 1/4 cup plain Greek yogurt
• 1-2 tsp fresh lemon juice

Directions:

Preheat your oven to 400F. Wash, peel and cut your sweet potato into small, 1-inch cubes and place on a greased baking tray lined with aluminum foil. Brush a little coconut oil over the tops and place in your over for about 15 minutes.

While the sweet potatoes cook, prepare your salad and dressing. Chop the green onion, celery and dill and place in a bowl with the salmon, then mix together to incorporate. 

To make the yogurt dressing, simply stir the yogurt and lemon juice together in a small bowl. Place in your fridge to stay cool.

Shell your pistachios now.

Remove the sweet potatoes from the oven once they have browned and softened, then place about half of the cubes in the bowl with the salad. Mix to combine, then carefully fold in the yogurt dressing to just coat the salmon and vegetables. Top with the rest of your sweet potato cubes, pistachios and a squeeze of fresh lemon juice!

Enjoy!