Roasted Red Pepper Salmon Salad
Since we both work from home and have adjoining offices, late afternoons around the TKT house usually go something like this:
2Chili: “What’s for Dinner?”
Me: “Well, I was thinking XYZ…”
2Chili: “Okay, well I’ll just make a grilled cheese.”
Okay, it’s not like that ALL the time, but, when I have some crazy idea in my head that I want to do, it is not unusual for one of us to be eating grilled cheese (and I’m sure you gather which one that would be).
This salad may be a little surprising because I used garbanzo beans as a bit of a filler (they are a magic worker, those chickpeas). They extend the more expensive item (salmon) and add some nice texture on their own. I think this filling would be good in a wrap with some sliced avocado as well.
In other news, I have started putting all my old recipes into Recipage. It is super cool! If you write a food blog and struggle with the age-old problem of how to get user-friendly, searchable and printable recipes into your blog without a ton of work, check it out – it’s totally free. If you already have a large recipe database, it does take some set up time, but I’m approaching it on a “as I have time basis,” and maybe will get everything moved over sometime in 2012!
Roasted Red Pepper Salmon Salad
Serves: 1
Time to prepare: 5 minutes
Ingredients:
- 3 ounces canned salmon
- 1/2 cup drained and mashed garbanzo beans
- 2 tablespoons roasted red pepper hummus
- 2 big handfuls baby spinach
- 1/2 red bell pepper, chopped
- 1 ounce goat cheese, crumbled
- 2 tablespoons sunflower seeds
- Optional: Salt to taste
- Balsamic dressing
Method:
- In a medium bowl, combine salmon, mashed garbanzo beans (or mash them in the bowl), and hummus.
- Add over a bed of spinach with bell pepper and goat cheese, and toss with the balsamic dressing, or your favorite salad dressing
Nutrition:
For the salad:
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For the Dressing – 2 tablespoons:
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