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A pale blue bowl with a bed of spinach leaves topped with sliced cherry tomatoes, pink salmon, a yellow bell pepper and pumpkin seeds. The background is wooden.
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10 Minute Salmon Salad (No Cook)

This easy salmon salad is a great quick lunch. The salad is filled with vitamins, minerals, fibre, and protein to help keep you satisfied!
Prep Time10 minutes
Total Time10 minutes
Course: Lunch/ Dinner
Cuisine: American, Mediterranean
Diet: Gluten Free, Low Fat
Keyword: gluten free, low fodmap, no garlic, protein
Servings: 1
Author: Marlee Hamilton

Ingredients

  • 1 ½ cups of spinach, or another low-FODMAP green
  • ¼- ½ can of salmon, about 75-100 grams
  • 1 chopped roma tomato
  • ½ cup chopped yellow pepper
  • 1 tbsp raw unsalted pumpkin seeds
  • ½ tbsp apple cider vinegar
  • 1 tbsp EVOO
  • Pinch of salt
  • If desired, sprinkle with grated cheese

Instructions

  • Wash, dry and chop spinach. Place in a bowl.
  • Chop tomatoes, and peppers and add to the bowl.
  • Add drained canned salmon, pumpkin seeds to bowl.
  • Season with apple cider vinegar, extra virgin olive oil, and a pinch of salt.
  • If desired, add grated cheddar cheese.
  • Enjoy!

Notes

Other great mix-in options: You could try roasting the vegetables to bring out more flavour before throwing them in the salad. You could try substituting spinach leaves with a grain base like quinoa, or brown rice. Or you could change up the protein to a cooked chicken breast or roasted tofu.