Light Salmon & Tuna Salad Recipe With Vegetables Let's Two Healthy Fish Shine by Melissa Vickers
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Here’s another attempt to dilute (sodium-wise) a few ingredients with lots of fresh vegetables. Nothing in this light and tasty salmon and tuna salad recipe is too sodium-laden, but I figure I may as well lower the content any time I can.
Similar to the garden fresh low-sodium chicken salad with vegetables (though with a different protein and sauce), the beauty of this salad is that pretty much any vegetables you have and enjoy are fair game. I started with a couple of packages of fish – one salmon, one tuna – and added in a chopped egg, carrots, celery, red onion, broccoli, sweet mini peppers and fresh-cut corn. I tossed it with a mixture of mayonnaise mustard and pesto sauce. Spoon this light and tasty salad on a bed of fresh spinach, and you’re good to go!
Serve this creamy tuna and salmon salad recipe for lunch or dinner with some hot, crusty bread.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 5
Ingredients
- 1 package (2.5 ounces) wild-caught pink salmon
- 1 package (2.6 ounces) chunk light tuna in water
- 1 hardboiled egg, chopped
- 1/2 cup each: carrots, celery, sweet mini peppers, red onion, broccoli
- 1/2 ear of cooked corn
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 tablespoon pesto (jarred or homemade pesto)
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Recipe Notes
- If you have time, put the salad into the refrigerator to let the flavors blend.
- Season the salad with black pepper, if desired.
- For some freshness and acidity, add in some fresh-squeezed lemon juice.
Here’s how to make it:
- Put the salmon, tuna, egg and chopped vegetables into a mixing bowl.
- In another bowl, stir together the mayonnaise, mustard and pesto. Stir the mixture into the salmon and tuna. Toss on a bed of spinach or lettuce or make a sandwich.
Nutrition Facts Per Serving
Calories: 114
Total Fat: 4.4g
Saturated Fat: 0.8g
Cholesterol: 49mg
Sodium: 133mg
Total Carbohydrate: 10.8g
Dietary Fiber: 2.2g
Total Sugars: 3.4g
Protein: 8.9g
Vitamin D: 3mcg
Calcium: 45mg
Iron: 1mg
Potassium: 283mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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