Salmon Pasta Salad Recipe

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

The summer is the perfect time for a refreshing pasta salad. Try it with salmon for added low fat protein.

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

I love salmon! For years, my mom has made me fish tacos with salmon and I just love it!

For this recipe you will only need about 5 ounces of salmon. I can always find the foil packets of salmon and tuna in the cupboard so I decided to make a refreshing pasta salad today.

You can, of course, use any salmon you have. Leftover grilled salmon would be incredible. You can even use tuna or crab, if you want.

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

When mom makes this, she makes the vegetables a lot smaller with an ulu. With the ulu, you can get much smaller dice while being safe and easy.



24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Salmon Pasta Salad Recipe

The summer is the perfect time for a refreshing pasta salad. Try it with salmon for added low fat protein.
Cook Time35 mins
Total Time35 mins
Course: Brunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Pasta, Salad, Salmon
Servings: 4 servings
Calories: 326kcal

Ingredients

  • 8 ounces Rotini Pasta
  • 5 ounces Salmon, cooked and chilled or canned
  • 2 Celery Stalks
  • 1 Medium Bell Pepper (or 6 mini bell peppers)
  • 1/2 cup Light Mayonnaise
  • 2 tablespoons Apple Cider Vinegar

Instructions

  • Cook pasta according to package instructions, drain and set aside to cool. If you like, stir in a tablespoon or two of olive oil to keep it from sticking. (Olive oil not included in calorie count.)
  • Drain and flake salmon, as necessary.
  • Finely chop celery and bell pepper.
  • Place pasta, salmon and vegetables in medium mixing bowl. Add mayonnaise and vinegar. Toss to coat. Serve chilled. 4 servings.

Nutrition

Calories: 326kcal

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24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Mango Avocado Jicama Salad Recipe

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.

24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman

My mother tells me that I’ve loved mango since I was a baby and I would drink Jumex Mango Nectar in a sippy cup. I don’t remember, but I do love mangoes!

24Bite Recipe: Mango Avocado Salad Recipe by Christian Guzman; image ©  thitarees via 123rf.com

Don’t Forget the Jicama

This recipe includes jicama which is a root vegetable and can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest. Try cutting the rest in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.

The addition of jicama gives this salad a nice crunch and who doesn’t like a little crunch in their salad?

Fresh Honey Lime Vinaigrette

Don’t forget to dress your salad with the fresh taste of lime and honey! The lime will keep your avocado from turning.

24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman

This salad goes really well with chicken quesadillas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!



Print Recipe
5 from 1 vote

Mango Avocado Jicama Salad with Honey Lime Vinaigrette

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.
Prep Time35 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Avocado, Jicama, Mango
Servings: 6 servings
Calories: 268kcal

Ingredients

  • 3 large mangoes
  • 1/2 medium jicama
  • 1 large avocado
  • 1/2 jalapeño
  • 2 green onions

Honey Lime Vinaigrette

  • 1 lime
  • 2 tbsp honey
  • 1/4 cup avocado oil
  • 2 garlic cloves large
  • 1 tsp sea salt
  • 1 tsp chili powder

Instructions

  • Peel and chop mangoes, jicama and avocado.
  • Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
  • Chop green onions.
  • Place all ingredients in a medium bowl. Set aside.

Honey Lime Vinaigrette

  • Zest and juice the lime. Place this and all remaining vinaigrette ingredients in a 1/2 pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or any small jar or container with a lid.
  • Pour vinaigrette over fruit and vegetables. Toss to coat.

Nutrition

Calories: 268kcal

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24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Creamy Broccoli Salad Recipe

Don’t forget to take this delicious salad with you for your next family get together. It’s sweet and crunchy and wonderful.

24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman

This is a quick little recipe with lots of yummy goodness. We first had something like this at my sister’s baby shower about five years ago. Over the years, mom has made her own little changes.

24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman

Here’s a glamour shot of the ingredients. Doesn’t that look fresh and wonderful?!

To reduce the calories in this, try using Greek yogurt instead of the mayonnaise or try half yogurt and half mayonnaise.

I used prepared bacon bits for this recipe but, if you want to cook the bacon yourself, be sure to cook it until it’s very crispy before you break it into bits.

Print Recipe
5 from 1 vote

Creamy Broccoli Salad Recipe

Don't forget to take this delicious salad with you for your next family get together. It's sweet and crunchy and wonderful.
Prep Time35 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Broccoli, Craisins, Cranberries, Onions, Raisins, Sunflower Seeds
Servings: 12
Calories: 223kcal

Ingredients

  • 1 cup Light Mayonnaise
  • 1/4 cup Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 1 pound Raw Broccoli
  • 7 Green Onions
  • 1 cup Gold Raisins
  • 1 cup Dried Cranberries
  • 1/2 cup Sunflower Seed
  • 1/2 cup Bacon Bits

Instructions

  • In a small bowl, combine mayonnaise, sugar and vinegar. Set aside.
  • Cut off florets from the broccoli stems so there are only short stems. Chop. Discard long, bulky stems.
  • Trim and chop onions.
  • In large bowl, toss broccoli florets, onions, raisins, cranberries, sunflower seeds and bacon.
  • Stir in mayonnaise mixture. Garnish with pieces of green onion or slivers of red onion.
  • Best refrigerated for at least an hour. Serves 12.

Nutrition

Calories: 223kcal

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24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman