Chilled Cucumber Dill Salmon Salad

Wild salmon is one of the few proteins Dr. Lara recommends as a healthy fat source — rich in omega-3 fatty acids and approved for the Awakening 12-Week Weight Loss Program. This chilled salad skips the oven entirely, comes together in 15 minutes, and keeps well in the fridge for easy grab-and-go lunches all week. If you enjoy warm salmon preparations, try our Asian Marinated Salmon for a flavor contrast.

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes Yield: 2 servings Categories: Lunch, Dinner, Seafood, Meal Prep Per Serving: 4 protein servings | 0.3 tsp sugar

Ingredients

• 8 oz wild-caught salmon, cooked and chilled (canned wild salmon works well)
• ½ cup cucumber, finely diced
• 2 tablespoons scallions, thinly sliced
• 1 tablespoon light mayonnaise
• 1 teaspoon yellow mustard
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• Juice of ½ lemon
• Salt and pepper to taste
• Butter lettuce leaves or cucumber slices for serving

Instructions

1. Prep salmon. If using canned salmon, drain thoroughly and flake with a fork. If using leftover cooked salmon, break into bite-sized pieces and ensure it is fully chilled.
2. Mix dressing. In a bowl, whisk together mayonnaise, mustard, lemon juice, and dill.
3. Combine. Add salmon, cucumber, and scallions to the bowl. Fold gently to coat without breaking the salmon down too much. Season with salt and pepper.
4. Chill. Refrigerate for at least 10 minutes before serving for the best flavor.
5. Serve. Spoon onto butter lettuce leaves or over thin cucumber slices.

Nutrition Info

1 serving = 4 protein servings | 0.3 tsp sugar