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PrintSeafood Salad Lunch
Here's a nice change from the usual tuna salad. When you have fish for dinner, prepare an extra fillet to make a fresh seafood salad for the next day's lunch. Pack on diced romaine and you've got a colorful and delicious lunch. This recipe can be made and packed the night before.
Makes 2–3 lunches
- 6 ounces cooked fish fillet
- 2 tablespoons canola mayonnaise
- 1 to 2 teaspoons sweet pickle relish
- 1/8 to 1/4 teaspoons dried dill, or 1 teaspoon fresh minced dill
- a small squeeze of lemon juice, optional
- sea salt, to taste
- black pepper, to taste
- 4 leaves romaine lettuce, diced
In a small mixing bowl, break fish fillet into small pieces. Stir in mayonnaise, pickle relish, dill, lemon juice (if using), salt and pepper. Place diced romaine in lunchbox container(s) and top with seafood salad. Keep cold. Serve with whole grain crackers and cherry tomatoes.
Nutrition Info
Per Serving (4.75 oz-wt.): 270 calories (160 from fat), 18g total fat, 2.5g saturated fat, less than 1g dietary fiber, 21g protein, 6g carbohydrate, 75mg cholesterol, 250mg sodium