Leftover Salmon and Couscous Salad with Lemon Vinaigrette
15min
0min
2
1111
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Chef's Note
To make this lunch even faster, you can whisk the vinaigrette directly in the bottom of your large salad bowl, then layer the ingredients on top and toss right before serving!
Tags
Ingredients
12 oz leftover cooked salmon fillets
1 cup leftover cooked couscous
5 oz raw baby spinach
1 cup raw cherry tomatoes
1/2 whole raw English cucumber
1/4 whole raw red onion
1 whole raw Honeycrisp apple
1 whole raw lemon
1.5 tbsp raw honey
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Wash and spin dry 5 oz of raw baby spinach, then place it in a large salad bowl.
- 2
Slice 1 cup of raw cherry tomatoes in half, dice 1/2 of a raw English cucumber, and finely dice 1/4 of a raw red onion. Core and dice 1 raw Honeycrisp apple.
- 3
In a small mixing bowl, whisk together 3 tbsp of fresh juice squeezed from 1 raw lemon, 1.5 tbsp of raw honey, 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper until the vinaigrette is fully emulsified.
- 4
Gently flake 12 oz of leftover cooked salmon fillets (from Day 1) into bite-sized pieces using a fork, discarding any skin.
- 5
Add the halved cherry tomatoes, diced cucumber, diced red onion, diced apple, and 1 cup of leftover cooked couscous (from Day 1) to the bowl with the baby spinach.
- 6
Drizzle the prepared lemon-honey vinaigrette over the salad mixture and gently toss to combine all elements evenly.
- 7
Divide the dressed salad between two plates, top each portion with the flaked leftover cooked salmon, and serve cold.
Nutrition Information (per serving)
1111
69g
125g
37g
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