Salmon and Edamame Salad

From Dr. Weil's My Optimum Health Plan: Your mind & body wellness center. Get your free health assessment now!

1 Serving

This pretty pink and green salad can be made from leftover cooked salmon or canned salmon. Serve it on a bed of dark, leafy greens or in a whole wheat pita. Edamame are whole green soybeans that are a favorite snack in Japan. Organic edamame are now readily available in the freezer section of health food stores. They're often available both in the pod and already shelled; you'll need the shelled version for this recipe.

Ingredients:
4 oz cooked or canned salmon
1/4 cup cooked, shelled edamame
2 tbsp sliced scallions (green onions)
2 tbsp chopped red bell pepper (optional)
2 tbsp Tofu Mayonnaise

Instructions:
Cook

the edamame according to package directions until they're barely done. Cut the salmon into chunks
and mix all the ingredients with 2 tablespoons of the Tofu Mayonnaise.

Nutritional Information:

Per serving:

269 calories
11 g total fat (1 g sat)
59 mg cholesterol
10 g carbohydrate
33 g protein
3 g fiber
99 mg sodium

Dr. Weil's My Optimum Health Plan: Your mind & body wellness center. Get your free health assessment now!