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I love a good chopped salad and this one is a personal favorite! Crispy salmon gets tossed with cucumber, tomatoes, basil, and baby mozzarella balls for one epic and easy salad that’s perfect for spring!
If you have pesto on hand this is delicious with a drizzle of pesto but I tend to like it better with just a splash of quality olive oil, flaky sea salt, and a bit of balsamic vinegar for acid. If you can’t find baby mozzarella no worries, just use any fresh mozzarella cut into bite sized pieces.
Hands-on Overall
Nutritional values (per serving)
Net carbs5.6 grams
Protein29.5 grams
Fat28.8 grams
Calories407 kcal
Calories from carbs 6%, protein 30%, fat 64%
Total carbs6.5 gramsFiber0.9 gramsSugars4.2 gramsSaturated fat9.7 gramsSodium761 mg(33% RDA)Magnesium44 mg(11% RDA)Potassium638 mg(32% EMR)
Ingredients (makes 4 servings)
- 1 large salmon fillet (225 g/ 8 oz)
- 1 large cucumber, chopped (285 g/ 10 oz)
- 1 pint cherry tomatoes, halved (285 g/ 10 oz)
- 225 g baby mozzarella balls (8 oz)
- 1/2 cup firmly-packed fresh basil leaves, chopped
- 4 tbsp extra virgin olive oil, divided (60 ml/ 2 fl oz)
- sea salt and pepper, to taste
- 1 tbsp balsamic vinegar (15 ml)
- Optional: 1-2 tbsp pesto
Instructions
- First, to cook the salmon place 1 tbsp of olive oil in a skillet over medium high heat. Once hot place the fish skin side down in the skillet. Cook for about 5 minutes before flipping and continue to cook 3-4 minutes on the other side until the fish easily releases from the pan and is cooked through.
- Remove from the skillet, remove the skin, and let cool.
- Place the chopped cucumber, tomatoes, mozzarella, basil, and remaining olive oil in a large bowl and toss to combine.
- Chop the salmon into bite sized pieces and add to the salad tossing gently.
- Season with salt and pepper and drizzle with balsamic. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
- 1 large salmon fillet (225 g/ 8 oz)
- 1 large cucumber, chopped (285 g/ 10 oz)
- 1 pint cherry tomatoes, halved (285 g/ 10 oz)
- 225 g baby mozzarella balls (8 oz)
- 1/2 cup firmly-packed fresh basil leaves, chopped
- 4 tbsp extra virgin olive oil, divided (60 ml/ 2 fl oz)
- sea salt and pepper, to taste
- 1 tbsp balsamic vinegar (15 ml)
- Optional: 1-2 tbsp pesto
Instructions
- First, to cook the salmon place 1 tbsp of olive oil in a skillet over medium high heat. Once hot place the fish skin side down in the skillet. Cook for about 5 minutes before flipping and continue to cook 3-4 minutes on the other side until the fish easily releases from the pan and is cooked through.
- Remove from the skillet, remove the skin, and let cool.
- Place the chopped cucumber, tomatoes, mozzarella, basil, and remaining olive oil in a large bowl and toss to combine.
- Chop the salmon into bite sized pieces and add to the salad tossing gently.
- Season with salt and pepper and drizzle with balsamic. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (per serving)
Calories407kcal
Net Carbs5.6g
Carbohydrates6.5g
Protein29.5g
Fat28.8g
Saturated Fat9.7g
Fiber0.9g
Sugar4.2g
Sodium761mg
Magnesium44mg
Potassium638mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.6 g | 29.5 g | 28.8 g | 407 kcal |
| Salmon, wild, raw |
| 0 g | 11.2 g | 3.6 g | 80 kcal |
| Cucumber, fresh |
| 1 g | 0.4 g | 0.1 g | 9 kcal |
| Tomatoes, cherry, fresh, sweet varieties |
| 1.9 g | 0.5 g | 0.2 g | 14 kcal |
| Mozzarella cheese, fresh (for salads) |
| 2 g | 17.3 g | 11.3 g | 181 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.7 g | 0 g | 0 g | 4 kcal |
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