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Quick Seafood Salad
Serves 2 to 3
Time 10 min
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.
Special Diets:
Ingredients
- 1 (6-ounce) cooked fish fillet, broken into small pieces
- 2 tablespoons mayonnaise
- 1 teaspoon sweet pickle relish
- 1/8 teaspoon dried dill (or 1 teaspoon chopped fresh dill)
- Squeeze of lemon juice (optional)
- 1/4 teaspoon fine sea salt
- 4 leaves romaine lettuce, chopped
- 1/4 teaspoon ground black pepper
Method
Put fish, mayonnaise, relish, dill, lemon juice, salt and pepper into a bowl and toss gently to combine.
Arrange lettuce on plates (or in containers, if packing for lunch) and top with seafood salad.
Chill and serve with whole grain crackers and cherry tomatoes, if you like.
Nutritional Info:
Per serving: 180 calories (90 from fat), 10g total fat, 1.5g saturated fat, 45mg cholesterol, 350mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (6-ounce) cooked fish fillet, broken into small pieces
- 2 tablespoons mayonnaise
- 1 teaspoon sweet pickle relish
- 1/8 teaspoon dried dill (or 1 teaspoon chopped fresh dill)
- Squeeze of lemon juice (optional)
- 1/4 teaspoon fine sea salt
- 4 leaves romaine lettuce, chopped
- 1/4 teaspoon ground black pepper