Tuscan Salmon Salad

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

Ingredients

2 6 oz salmon cans, drained
1 15 oz chickpeas canned, rinsed
10 cherry tomatoes quartered
4 scallions trimmed and sliced
2 tblsp extra-virgin olive oil
2 tblsp lemon juice
1/4 tsp salt
pepper freshly ground, to taste

Instructions

Combine salmon, chickpeas, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl.
Stir gently. Refrigerate until ready to serve.

Cuisine: Italian
Course: Easy
Skill Level: Easy

Pin4

4 Shares

About the Author: kimmy

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.