1/2cupthinly sliced or minced red onionor thinly sliced green onion
1/2cupcrumbled feta cheeseoptional
1/4cuphalved Kalamata olivesoptional
Lemon Dill Vinaigrette:
3-4tbspfreshly squeezed lemon juiceto taste
1tbspchopped fresh dillbasil, or oregano
1/2tspsea saltor to taste
1/4tspfreshly ground black pepper
1/2cupolive oilthe best quality extra virgin you have on hand
Instructions
Start by adding all the ingredients for the dressing to a mason jar and shake the dressing together. Set it aside to let the flavors develop, but you will need to shake it back together right before you eat.
Prep all the ingredients for the salad, and place them into a large serving bowl. If you're using leftover salmon, flake it into bite sized pieces and add it to the salad bowl.
If you're cooking your salmon from scratch, serve it on the side as a whole or individual fillets.
Scatter the feta cheese and kalamata olives over the top if you're using them.
Serve the salad with the dressing on the side.
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Notes
If you don't have leftover salmon, you can either grill a 1 pound fillet, or use a couple cans of salmon.You don't have to use precise measurements for this salad, it's meant to be a way to use leftovers. But if you don't have leftovers, I've included the exact measurements so you can create this from scratch.The nutritional information was calculated with the optional feta and olives.