Name: Flaked Salmon Hearts of Palm Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Canned wild-caught pink salmon; 1 cup Sliced hearts of palm; 2 cup Baby arugula; 0.5 cup Halved cherry tomatoes; 0.5 cup Diced English cucumber; 0.25 whole Avocado; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Chopped fresh dill

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Flaked Salmon Hearts of Palm Salad

Flaked wild-caught salmon tossed with crisp hearts of palm and a zesty lemon-dijon vinaigrette for a refreshing and vibrant meal.

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NUTRITION

Protein

51.2g

Fat

25.9g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Canned wild-caught pink salmon

1 cup Sliced hearts of palm

2 cup Baby arugula

0.5 cup Halved cherry tomatoes

0.5 cup Diced English cucumber

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh dill

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PREPARATION

1
Drain the canned salmon and flake it gently into a medium bowl while removing any skin or bones if necessary.
2
Drain the hearts of palm and slice them into half-inch rounds.
3
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is emulsified.
4
Arrange the baby arugula in a large serving bowl as a base.
5
Add the flaked salmon, sliced hearts of palm, cherry tomatoes, and diced cucumber to the bowl.
6
Drizzle the lemon-dijon dressing over the salad and toss gently to ensure all ingredients are lightly coated.
7
Top the salad with sliced avocado and fresh dill before serving immediately.