This refreshing no-bake fish salad is a delightful blend of tender, flaky fish and crisp, fresh vegetables, all brought together by a tangy Dijon mustard vinaigrette. The combination of red wine vinegar and fresh lemon juice provides a bright, zesty kick that elevates the natural flavors of the ingredients. Perfect for a light lunch, a picnic, or as a side dish for a summer dinner, this salad is simple to assemble with pantry staples. It offers a satisfying texture contrast between the soft fish and crunchy greens or beans, making it a versatile option for any occasion. Enjoy it as a quick meal that requires no cooking, just fresh ingredients and a bit of time to let the flavors meld.
No Bake Fish Salad
Description
This refreshing no-bake fish salad is a delightful blend of tender, flaky fish and crisp, fresh vegetables, all brought together by a tangy Dijon mustard vinaigrette. The combination of red wine vinegar and fresh lemon juice provides a bright, zesty kick that elevates the natural flavors of the ingredients. Perfect for a light lunch, a picnic, or as a side dish for a summer dinner, this salad is simple to assemble with pantry staples. It offers a satisfying texture contrast between the soft fish and crunchy greens or beans, making it a versatile option for any occasion. Enjoy it as a quick meal that requires no cooking, just fresh ingredients and a bit of time to let the flavors meld.Ingredients
Directions
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In a glass jar with a lid, combine red wine vinegar, fresh lemon juice, Dijon mustard, and extra-virgin olive oil. Shake vigorously until the dressing is well emulsified and set aside.
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Wash the lettuce leaves thoroughly and pat or spin them dry. Wrap the lettuce in paper towels to absorb any excess moisture, then chop or tear into bite-sized pieces. Refrigerate until ready to serve.
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If using raw potatoes, rinse and scrub them, then boil until tender. Let them cool slightly, then cut into small cubes.
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Rinse the green beans and snap off the stem ends. Blanch them briefly in boiling water for 2-3 minutes, then plunge into ice water to stop the cooking process. Drain well.
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Wash the cherry tomatoes and remove the stem ends. Cut them in half.
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In a large mixing bowl, combine the flaked fish, chopped lettuce, cubed potatoes, blanched green beans, halved tomatoes, and sliced black olives.
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Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
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Sprinkle with chopped fresh flat-leaf parsley. Serve immediately or chill for 15 minutes to allow flavors to meld.
Nutrition Facts
- Amount Per Serving
- Calories 43.9kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 31.0mg2%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this salad vegetarian, simply omit the fish/tuna. You can add more potatoes or beans for protein.
Look for the freshest ingredients when shopping for this salad. Serve it with crusty French bread for a great summertime lunch or supper.
The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. Shake well before using.
For a variation, try adding hard-boiled eggs or capers to the salad.
