Mediterranean Salmon Salad with Lemon Oregano Dressing

This Mediterranean-inspired salad is a fresh, flavorful dish packed with protein, making it a satisfying meal. Tender and flaky salmon pairs perfectly with briny olives, creamy avocado, and a bright lemony oregano dressing. Prepping the eggs ahead of time makes this salad come together very quickly and makes it a great weeknight meal.

Handful of bibb lettuce

1 (5-ounce) can of wild-caught salmon, drained (check label for soy/grain)

3 hard-boiled eggs, peeled & quartered

½ pint cherry tomatoes, halved

1 medium avocado, pitted and sliced

10-12 Greek olives, pitted

Lemon Oregano Dressing

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

½ teaspoon fine sea salt

Freshly ground black pepper, to taste

Place bibb lettuce in individual salad bowls.

Divide the canned salmon evenly among the bowls.

Add the hard-boiled eggs, tomatoes, avocado, and olives.

In a separate small bowl, whisk together the ingredients for the dressing. Dress the salads and serve immediately.

(Gluten-free, Dairy-free, Nut-free, Refined Sugar-free, optionally Grain-free, Soy-free)