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Fish Salad

chef.matt.frost's picture
Ingredients
  Cooked salmon/Tuna fish 2 Cup (32 tbs)
  Diced cucumber 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Minced green pepper 1⁄4 Cup (4 tbs)
  Minced pimiento 1⁄4 Cup (4 tbs)
  Onion 1 , minced
  Fish liquor 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Minced parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
Directions

Drain fish and reserve the liquor flake fish in a bowl and com bine with cucumber, celery, pepper, pimento, andonion.
Combine fish liquor with lemon juice and minced parsley, season, and pour over the fish and vegetable mixture.
Chill and serve on platter with lettuce.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Fish
Interest: 
Party
Servings: 
4

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 170 Calories from Fat 40

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 0.75 g3.7%

Trans Fat 0 g

Cholesterol 62.5 mg20.8%

Sodium 365.6 mg15.2%

Total Carbohydrates 7 g2.2%

Dietary Fiber 1.5 g6.1%

Sugars 2.8 g

Protein 25 g50.6%

Vitamin A 22.6% Vitamin C 56.2%

Calcium 4.5% Iron 9.6%

*Based on a 2000 Calorie diet

Fish Salad Recipe