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Spectacular Summer Salmon Salad

Posted Jun 21 2012 2:40am

This recipe is one of my ultimate favourites!!! I give full credit to my step-mama for its discovery. Thanks Kimmy!

I have altered the orginal to suit my own dietary needs but have provided both options so you can choose for yourself. Most people are uncomfortable using stevia freely. I have mastered the art of hiding it but enjoy the sugary effect it brings, take a chance … it’s a sweet and guilt-free addition in any dish that requires sugar. Also apple cider vinegar is always the best choice for any vinegar, be sure to use an unpasteurized brand for maximum benefits.


  • 1 cup cooked quinoa
  • 1 package frozen edamame
  • 1 large red pepper diced
  • 1 small red onion sliced
  • 1 small pint of fresh blueberries
  • 1 pint cherry tomatoes or 3-4 large tomatoes cubed
  • 200+ Grams smoked salmon (preferred) or 6oz can flaked salmon or leftover BBQ cedar plank maple salmon


  • 1 1/2 Tbsp Olive Oil
  • 2 Tbsp Apple Cider Vinegar or White Wine Vinegar
  • 1/8 tsp Sugar or Pinch of Stevia (add to taste)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Pepper


  • Cook quinoa according to package instructions and set off to the side. I’ve found its better to have the quinoa cooled before adding all the fresh ingredients to it.
  • Mix sauce in a separate bowl. If needed you can easily double the mix or just add more vinegar/mustard/stevia to taste.
  • Cook edamame according to package. I’ve had to buy the beans in pod, cook them and then de-shell them. I recommend saving yourself some time and finding the brand that offers the edamame already pod-free.
  • Combine cooled quinoa, edamame beans, prepped veggies, blueberries and sauce.
  • Flake salmon on top and mix in if desired.

This dish is a guaranteed potluck pleaser. Enjoy!

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