Lemon Pepper Salmon and Zucchini Noodle Salad Cups
Yield: 4 salad cups
These Lemon Pepper Salmon and Zucchini Noodle Salad Cups are fresh and light and loaded with the flavors of summer!
Ingredients
for the salad cups:
- 4 butter or Boston Bibb lettuce leaf "cups"
- 2 to 3 medium zucchini spiralized
- kernels cut from 2 medium ears sweet corn raw
- ¼ c. fresh snap peas
- ½ c. halved yellow cherry tomatoes
- 4 2.5- oz. Chicken of the Sea Lemon Pepper Flavored Salmon Pouches
for the lemon-caper vinaigrette:
- ¼ c. extra-virgin olive oil
- ¼ c. freshly squeezed lemon juice
- 2 tsp. honey
- 1 T. finely minced shallot
- 1 T. chopped fresh dill
- ½ T. capers finely minced
- 1 small garlic clove finely minced
- ¼ tsp. ground black pepper
- ¼ tsp. kosher salt
Instructions
for the salad cups:
- Place 1 large lettuce "cup" onto each of four salad plates. Top each piece of lettuce with spiralized zucchini. Then add corn kernels, peas, and tomatoes.
- Top each salad cup with one pouch of salmon. Serve with lemon-caper vinaigrette to drizzle over the top. Sprinkle salad cups with additional chopped dill, plus salt and pepper if desired.
for the lemon-caper vinaigrette:
- Add all vinaigrette ingredients to a small jar with a lid.
- Top the jar tightly with lid and then shake jar vigorously to combine. Can be made one day prior to serving.
Nutrition Information:
Serving: 1 Calories: 342kcal Carbohydrates: 23g Protein: 17g Fat: 22g Saturated Fat: 3g Polyunsaturated Fat: 17g Cholesterol: 36mg Sodium: 1807mg Fiber: 4g Sugar: 9g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.