Canned Salmon Salad

Ingredients

• 1 (15 oz) can of wild-caught salmon, drained and flaked
• 2 cups mixed salad greens (arugula, spinach, and romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 1 lemon, juiced (about 2 tablespoons of juice)
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the flaked canned salmon, mixed salad greens, cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, parsley, and dill. Gently toss to combine.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create a zesty lemon dressing.
3. Drizzle the dressing over the salad mixture, adding it gradually to control the amount used.
4. Toss everything together gently until the salad is well coated with the dressing.
5. Let the salad sit for 5-10 minutes at room temperature to allow the flavors to meld.
6. Serve chilled or at room temperature, garnished with extra herbs if desired.