Salmon, Cucumber & Dill Salad

Written on the 30 January 2015 by Studio Pilates

Calories Per Serve: 444
Time To Prepare: 5 minutes
Serves: 4


  • 400 g drained tinned wild Atlantic salmon, or 4 x 100 g salmon fillets if cooking the salmon yourself
  • 1 TBS Dijon mustard
  • 1/2 TBS honey
  • 1 large cucumber cut in half lengthwise, diced in ½ inch cubes
  • 1 large ripe fresh tomato, diced
  • 1 medium ripe, but firm avocado, diced in 1/2-inch cubes
  • 2 TBS chopped fresh chives (or 2/3 tsp dried chives)
  • 3 medium cloves garlic, pressed
  • 11/2 TBS chopped fresh dill (or 11/2 tsp dried dill weed)
  • 1 + 2 TBS fresh lemon juice
  • 1 TBS extra virgin olive oil
  • salt and cracked black pepper to taste


  • Press garlic. If cooking the salmon, cook in a small amount of oil in a pan. If using tinned salmon, drain and remove from tin. Mix together cucumber, tomato, avocado, chives, garlic, and dill in a bowl and set aside.
  • Whisk together 2 TBS lemon juice, olive oil, salt and pepper in a separate bowl. Toss with cucumber mix when ready to serve. Divide cucumber mixture between 4 plates and serve with salmon.

Recipe adapted from the Worlds Healthiest Foods

Nutritional Information Per Serve: 

Protein: 37 g
Calories: 444
Kilojoules: 1864



Author: Studio Pilates