Salmon Salad

Yield: 2 servings
Preparation Time: 15 minutes


For Salad:

  • 8-ounce cooked salmon, chopped
  • 1 large orange, peeled, seeded and chopped roughly
  • ½ cup cooked beets, peeled and chopped
  • 1 small cucumber, peeled, and chopped
  • 1 small red onion, chopped
  • 3 cups fresh baby arugula

For Dressing:

  • ½ teaspoon fresh orange zest, grated finely
  • 2 tablespoons fresh orange juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ¼-½ teaspoon red chili powder
  • Salt and freshly ground black pepper, to taste


  1. In a large bowl, mix together all salad ingredients.
  2. In another bowl, add all dressing ingredients and mix until well combined.
  3. Place dressing over salad and mix until well combined.
  4. Serve immediately.

Nutritional Information per Serving:

Calories: 328
Fat: 14.8g
Saturated Fat: 2.1g
Sodium: 194mg
Carbohydrates: 27.1g
Dietary Fiber: 5.4g
Sugar: 18g
Protein: 26g