After making this salad for lunch, we find that we prefer it to tuna fish. Look for salmon with bones, canned in water because it contains more calcium. Better still, look for one without added salt. One serving of this salad contains 250 mg calcium and almost 2 g omega-3s.
7-oz. can pink salmon with bones, no salt
1/2 cup diced cucumber
3 Tbsp low-fat or nonfat mayonnaise
1/4 cup sliced green onion
2 cups dark green lettuce
2 tomatoes, cut in wedges
Toss salmon, cucumber, mayonnaise and green onion together in a large mixing bowl. Refrigerate until ready to serve, up to 6 hours. Make a bed of lettuce and serve the salmon salad in the middle, garnished with tomatoes.
Each serving contains 1.8 g omega-3s.