Name: Salmon Salad with Crunchy Cucumber and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Canned Wild Pink Salmon; 100g Roasted Sweet Potato cubes; 2 tbsp Non-fat Greek Yogurt; 30g Fresh Avocado; 1/2 cup Sliced Cucumber; 2 cups Fresh Arugula; 1 tbsp Minced Red Onion; 1 tsp Dijon Mustard

Salmon Salad with Crunchy Cucumber and Avocado

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

YOUR SOLIN GENERATED RECIPE

Salmon Salad with Crunchy Cucumber and Avocado

Flaky wild salmon tossed with creamy Greek yogurt and Dijon, served over roasted sweet potatoes and crisp arugula with buttery avocado.

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NUTRITION

Protein

41.5g

Fat

15.2g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Wild Pink Salmon

100g Roasted Sweet Potato cubes

2 tbsp Non-fat Greek Yogurt

30g Fresh Avocado

1/2 cup Sliced Cucumber

2 cups Fresh Arugula

1 tbsp Minced Red Onion

1 tsp Dijon Mustard

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PREPARATION

1
Preheat your oven to 400°F and roast the cubed sweet potatoes until they are tender and slightly caramelized.
2
Drain the canned salmon and place it in a medium mixing bowl, flaking it gently with a fork.
3
Add the non-fat Greek yogurt, Dijon mustard, and minced red onion to the salmon and stir until the mixture is creamy and well combined.
4
Slice the cucumber into rounds or half-moons and dice the avocado into bite-sized pieces.
5
Create a base for your salad by placing the fresh arugula in a large bowl.
6
Layer the roasted sweet potatoes, sliced cucumber, and diced avocado over the arugula.
7
Top the dish with a generous scoop of the salmon salad mixture and season with a pinch of cracked black pepper if desired.