Quinoa and Salmon Salad with Creamy Dressing
This quinoa salmon salad is made with herbs for freshness and vegetables for crunch and comes with an easy lemon-mayo dressing. It's satisfying and delicious, easy to make and perfect for lunch or brunch.
Servings 4 servings
Calories 317kcal
Ingredients
- 2 cups cooked quinoa tightly packed, you'll need approx. 1 cup dried
- 1½ cups salmon ready to eat
- 1 cup baby spinach chopped, a handful
- ½ English cucumber
- 4 tablespoons chives finely chopped
- 1½ tablespoons dill finely chopped
- 4 tablespoons pomegranate seeds
- 4 tablespoons pistachios crushed
- Salt and pepper to taste
For the dressing
- 3 tablespoons mayonnaise or dill mayonnaise
- 1½ tablespoons lemon juice plus zest of 1 lemon
- 1½ tablespoons vegetable oil cold pressed
- 1½ teaspoons honey
Instructions
- Prepare quinoa: Boil the quinoa according to packet instructions (alternatively use ready-to-eat quinoa). Set aside to cool completely.
- Make dressing: Whisk together the mayonnaise, oil, lemon zest and juice, and honey until smooth and creamy. Set aside.
- Prepare vegetables: Cut the cucumber lengthwise into 4 strips, cut out the seeds then slice each strip in half and finely dice. Chop the spinach and herbs.
- Assemble salad: To a large bowl add the cooked quinoa, salmon chunks, cucumber, spinach, and fresh herbs. Pour in the dressing and stir until thoroughly combined. Season to taste with salt and pepper.
- Garnish: Scatter the pomegranate seeds and pistachios over the salad, refrigerate for 30 minutes, if possible, and serve.
Notes
-
- You can cook the quinoa ahead (according to packet instructions) and once cooled, refrigerate it, covered, for up to 4 days.
- To save time prepare the ingredients while you are waiting for the quinoa to cool.
- When stirring the ingredients do so gently so the salmon retains its texture.
- Zest the lemon before juicing it.
- Add the dressing just before serving.
- Best served the day it was made. Leftover quinoa salmon salad can be refrigerated for up to 2 days.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 29g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 103mg | Potassium: 637mg | Fiber: 4g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 3mg