🛒Ingredients
- 2 cups cooked salmon, flaked
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup corn kernels, cooked
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup carrots, grated
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped
- 1 head of romaine lettuce, chopped
- 1/4 cup shredded cheddar cheese
🔧Kitchen Tools Needed
- Large bowl
- Small bowl
- Whisk
- Serving platter
📝Instructions
- 1
In a large bowl, combine the flaked salmon, cherry tomatoes, cucumber, corn, red bell pepper, and grated carrots.
- 2
In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper until smooth.
- 3
Pour the dressing over the salmon and vegetable mixture. Add the chopped dill and mix gently until everything is well combined.
- 4
On a large serving platter or individual plates, lay out a bed of romaine lettuce.
- 5
Spoon the salmon mixture over the lettuce. Sprinkle the top with shredded cheddar cheese.
- 6
Serve immediately, or chill in the refrigerator for 30 minutes for a cold salad.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use canned salmon instead of fresh?
Yes, canned salmon can be used as a convenient alternative. Just make sure to drain it well before adding to the salad.
How long can I store the leftover salad?
The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it's best to add the cheese just before serving to maintain its freshness.
