Greek Salmon Salad

The Mediterranean diet is clinically proven to reduce diabetes risk. This salad captures all its key elements.

Ingredients

• 5 oz salmon fillet
• 3 cups romaine or mixed greens
• ½ cup cherry tomatoes
• ½ cup cucumber, diced

¼ cup Kalamata olives

• 2 oz reduced-fat feta cheese

¼ red onion, thinly sliced

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Lemon wedge
• Salt, pepper

Directions

Season salmon with salt, pepper, and oregano.

1. Cook salmon in a pan with a little olive oil, 4–5 minutes per side, until it flakes easily.
2. Let salmon rest 3 minutes, then break into large chunks.
3. Combine greens, tomatoes, cucumber, olives, and red onion in a bowl.
4. Whisk olive oil and red wine vinegar for dressing.
5. Top salad with salmon chunks and crumbled feta.
6. Drizzle dressing over, squeeze lemon, and serve.

Notes

Canned or pouch salmon works just as well — no cooking needed, same omega-3 content. Wild Pacific salmon has higher omega-3 content than Atlantic farmed salmon.

Nutrition

Calories: 460 | Protein: 40g | Carbs: 18g | Fat: 26g | Fiber: 5g