Tuscan Salmon Salad

salmon-chickpea
With 31g of protein and only 14 net carbs this tasty lunch makes a great lunch or a post workout recovery meal. You can make this ahead and store it covered in the refrigerator for several days. Be sure to rinse the beans first in a colander under cold running water when using canned beans. Canning liquid often contains a fair amount of sodium.

Tuscan Salmon Salad Recipe

By kimmy Published: August 29, 2014

  • Yield: 1 cup (4 Servings)
  • Prep: 10 mins

Calories: 253 | Fat: 8g | Protein: 31g | Carbs: 20g | Fibre: 6g | WW Points: 7

Ingredients

Instructions

  1. Combine salmon, chickpeas, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl.
  2. Stir gently. Refrigerate until ready to serve.
By | 2014-08-29T13:42:48+00:00 August 29th, 2014|Low Carb, Lunch, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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