Salmon Summer Salad

Recipe Ingredients

1 lb	454g / 16oz	Salmon fillet - poached or grilled
1/2 lb	227g / 8oz	Small red-skinned potatoes - scrubbed
3/4 lb	340g / 11oz	Fresh thin asparagus
6 tablespoons	90ml	Fresh lemon juice
2 teaspoons	10ml	Minced lemon zest
1/4 cup	59ml	Plain nonfat yogurt
1 cup	93g / 3.3oz	Garlic clove - minced (large)
2 teaspoons	10ml	Capers - rinsed, well drained
3 tablespoons	45ml	Finely-chopped fresh dill
2 tablespoons	30ml	Finely-chopped parsley
1/4 teaspoon	1.3ml	Salt - (optional)
1/8 teaspoon	0.6ml	Freshly-ground black pepper
8		Red-leaf lettuce leaves - rinsed, crisped
12		Cherry tomatoes

Recipe Instructions

Into a large bowl, break up the salmon in 1/2-inch pieces. Set aside.

Quarter potatoes and cook in boiling water to cover until tender, about 10 to 12 minutes. Drain and add to salmon.

Meanwhile, trim the rough ends off asparagus and cut into 1 1/2-inch pieces. Cook in boiling water to cover until just tender, about 3 minutes. Drain and add to salmon mixture.

In a medium bowl, whisk together lemon juice, lemon zest, yogurt, garlic, capers, dill, parsley, salt (if using), and pepper. Pour over salmon mixture and toss to evenly coat salmon and vegetables. Cover and refrigerate until ready to serve.

To serve, arrange 2 lettuce leaves on each of 4 plates. Place equal portions of salmon salad on the lettuce and garnish with cherry tomatoes which have been cut in halves. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Protein, 1 1/2 Carbohydrate (1 Bread/Starch, 1 Vegetable).

Nutrition Facts: 229 calories (17% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 20 g carbohydrates, 4 g dietary fiber, 59 mg cholesterol, 137 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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