Meals Matter

seafood salad lunch

Contributed By: jdawson713
whole foods

Use your leftover fish like this!

Ingredients

6 ounces Cooked fish fillet

2 tablespoons Canola mayonnaise

1 to 2 teaspoons Sweet pickle relish

1/8 to 1/4 teaspoons Dried dill, or 1 teaspoon fresh minced dill

A small squeeze of lemon juice, optional

Sea salt, to taste

Black pepper, to taste

4 Leaves romaine lettuce, diced

Preparation

In a small mixing bowl, break fish fillet into small pieces. Stir in mayonnaise, pickle relish, dill, lemon juice (if using), salt and pepper. Place diced romaine in lunchbox container(s) and top with seafood salad. Keep cold. Serve with whole grain crackers and cherry tomatoes.

Cook's Notes

You can use any seafood - leftover fsh filets, "krab", chopped shrimp, etc.

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Salads & Dressings
Actual Cooking Time: No Cooking Required
Number of Servings: 2
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Make Ahead
Meal Type: Lunch