High Protein Salmon Salad (No Mayo, Omega-3 Rich)
A quick, high protein salmon salad made with real whole ingredients like kale, seeds, and a lemon tahini dressing (without mayo). It’s an easy way to put together a balanced anti-inflammatory meal when you don’t have much time or many ingredients. This salad also provides a good amount of iron from fish and seeds, supported by vitamin C from lemon for better absorption. Rich in omega-3 fats and perfect for a balanced, filling meal.
Servings 2 (total 2.5 cups)
Calories 392kcal
Ingredients
Salad
- 5 oz salmon cooked or canned
- 3-4 oz sardines canned
- ½ med-small red onion chopped
- 1 scallion
- 3-4 leaves Tuscan kale de-stemmed, chopped
- 2 tbsp pumpkin seeds
- 2 tbsp walnuts crushed
- 2 tbsp hemp seeds
Lemon Tahini Dressing
- 1½ tbsp tahini
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp sea salt + pepper optional
Instructions
- Chop all ingredients to a similar size and add to a bowl.
- Combine dressing ingredients until smooth.
- Toss with salad until evenly coated.
- Serve immediately.
Notes
- Best eaten fresh
- Can be stored in fridge up to 1 day
- If storing, keep dressing separate if possible
- Use leftover salmon for faster prep
- Adjust lemon and salt to taste
- Skip honey if you prefer fully savory
- Add avocado or quinoa if you want to make it more substantial
Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 10g | Protein: 25g | Fat: 24g | Fiber: 3.5g | Sugar: 2g | Iron: 7.5mg
