Salmon and cucumber salad


A nutritious and tasty salad light enough for those trying to watch their weight.


2 c salmon (poached or canned salmon, flaked)
1⁄2 cucumber (peeled and cut small)
4 T vinaigrette (white vinaigrette)
  seasoning (salt and pepper to taste)
1 lettuce (small, washed, shredded)
2 egg (hard boiled, peeled, sliced)
2 tomato (washed, peeled, cut into chunks, wedges or slices)


  1. Mix the flaked salmon with the cucumber and the white vinaigrette.
  2. Season to taste with lemon juice, salt and black pepper.
  3. Arrange the lettuce in a serving dish.
  4. Pile the salmon salad in the middle and decorate with slices of egg and chunks of tomato around the fish.
  5. Serve.


To make a white vinaigrette, beat together 2 tablespoons oil, 2 tablespoons vinegar and 2 tablespoons milk. Beat in a pinch of salt, sugar and 1 teaspoon prepared mustard.

4 servings
Preparation time
Cooking time
Total time
15 minutes