This cold salmon salad is perfect for a picnic or barbecue. It's easy to make ahead and it gets better over time.
Course: bbq, Salads, Sides
Cuisine: Clean Eating
Keyword: Cold Salmon Salad
Servings: 6people
Author: Stephanie
Ingredients
The Salad
2fillets Salmon As a guide
3½CupsNew potatoes Washed, halved
1CupCherry tomatoes Halved
The Dressing
¼CupGreek yogurt I used the full fat version
1tbspOlive oil
1tbspFresh lemon juice
1tspMaple syrup100% Pure
Pinch Salt & Black pepper To season
Instructions
If your salmon is uncooked, bake it in the oven for 16-18 minutes until fully cooked and allow it to cool
While the salmon is cooking boil a large pan of water and cook the potatoes until they're tender and then drain and let the cool down
While the potatoes and salmon are cooling, make the dressing. Grab a clean jar with a lid and place all your ingredients inside. Make sure the lid is on tightly and give the jar a good shake. You may have to scrape down the sides and give it another shake to make sure all the ingredients are combined
Put the potatoes into a large bowl and add the dressing a little at a time until there is a light coating covering all the potatoes
Then add the flaked salmon and gently stir it through making sure not to break up the fish too much
Transfer to a serving dish, and add the halved cherry tomatoes onto the top, and some fresh herbs if you have some!