Chili-Spiced Salmon Salad

By blum099

vMakes 2 servings.
Per serving: 283 cal, 16 g fat (2 g sat), 25 g carbs, 476 mg sodium, 5 g fiber, 14 g protein

Ingredients

• Dressing:
• 4 oz canned salmon
• 3 cups Bibb lettuce, torn into bite-size pieces
• 1/4 avocado, diced
• 1 pink grapefruit, sectioned
• 2 slices red onion
• 1/2 cup canned beets, drained and diced
• 10 pistachio nuts, shelled and chopped
• 1 Tbsp extra-virgin olive oil
• 2 Tbsp fresh orange juice
• 2 tsp white wine vinegar
• 1/2 tsp orange zest
• 1/2 tsp Dijon mustard
• 1 large pinch kosher salt
• 1 large pinch chili powder

Preparation

Step 1

1 Combine all dressing ingredients in a blender or food processor, or whisk together until smooth.

2 In a large bowl, combine salmon, lettuce, avocado, grapefruit, onion, and beets. Toss well with dressing.

3 Sprinkle with pistachios