Serves: 4
Total Calories: 424
1. In a small bowl, whisk oil, lemon juice, garlic, oregano, salt, rosemary and pepper until blended set aside.
2. Drain salmon, remove bones and dark skin. Break into bite-size chunks set aside.
3. Line a large shallow bowl with lettuce leaves. Add chopped lettuce and cucumber. Arrange feta cheese, salmon and olives in a decorative design on top. Place tomatoes around edge. Sprinkle with green onions and capers. Pour half of dressing over salad. Pass remaining dressing separately.
This Greek Salmon Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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