For this recipe I used the leftover salmon from the recipe I posted last Sunday, you can find it here. But you can use any leftover salmon, and with some minor adjustments it tastes really good with steak, chicken, or if you want to leave it vegetarian, without any of the above.
I use a really easy and simple dressing of just olive oil, lemon, and honey. You will see this dressing a lot in my blog! I basically rotate through 4 different dressings for all my salads, and I like to keep them simple and clean so it enhances the flavors of the ingredients in the salad instead of masking them like a creamy heavy dressing would do.
Hope you enjoy and leave a comment or share pictures on Instagram if you try the recipe! Don’t forget to tag #athomewitheugenia so I can see them.
Leftover Salmon Salad
A feel-good healthy salad packed with crispy romaine lettuce, sweet corn, avocado, hard boiled egg, and creamy goat cheese. Topped with a light tangy and sweet dressing. Perfect for any meal!
- 1 1/2 cups Cooked Salmon (Cut in small pieces (bite size))
- 2 Romaine Lettuce Hearts
- 2 Hard Boiled Egg
- 1 Avocado
- 1/2 cup Goat Cheese (Crumbled)
- 1 Corn Ear (can be replaced by frozen if out of season)
- 1/4 cup Fresh Squeezed Lemon Juice
- 1/2 cup olive oil
- 1 tbsp Honey
- Salt and Pepper to taste
In a medium pot boil water, add corn and eggs. Boil eggs for 10 minutes for hard boiled or 7 minutes for soft boiled (I like it both ways) and corn for 10 minutes. Remove, peel egg and remove corn kernels
In a salad bowl add shredded lettuce and top with avocado, corn kernels, sliced egg, salmon, and crumbled goat cheese.
For the dressing combine lemon juice, olive oil, honey, salt and pepper in a jar or small container. Mix well
Drizzle dressing over salad and combine well. Serve and enjoy!
You can replace the salmon for smoked salmon, the flavor is a lot stronger so add less amount (about 1 cup) and cut in smaller pieces.
The corn can also be replaced for frozen corn, if corn is out of season or unavailable.