We are enjoying Family Day here in Ontario, ending what has been a lovely long weekend.
I meant to post this recipe Friday, but the day was so busy I completely forgot. Salad might sound like a strange thing to post in February, but the weather here has been gorgeous and unseasonably warm. In any case, I eat salad all year long, they just tend to be heartier in winter, like this one.
I love my fatty fish, and since discovering I can't digest flax or chia seeds, I am trying to eat more of it to get in my Omega 3s.
The most inexpensive fatty fish are canned, like salmon, tuna, herring and sardines. I know not everyone is a fan, but fortunately, I am. Though I refuse to buy salmon with bones, blech! Only boneless thanks.
The dressing contains no oil or mayo, just yogurt. You can use Greek yogurt to bump up the protein content further, and non-dairy yogurt if you can't eat dairy. You can also use greens instead of coleslaw mix or shredded cabbage, but I adore the extra crunch it gives.
I can boneless wild salmon, drained
1 bag coleslaw mix
1 cucumber, sliced
1 pint grape tomatoes
Lemon Dill Dressing
1 cup plain yogurt
Juice and zest of 1 lemon
1/4 cup white wine vinegar
1/4 cup finely chopped dill pickles
2 tbsp horseradish
1 tsp dried dill (or 2 tbsp fresh)
Salt and pepper, to taste
Prepare salad in large bowl. Whisk together dressing ingredients. Add desired amount to salad and toss.