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No Bake Fish Salad

No Bake Fish Salad recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 43.9
Dietary: Gluten-free
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
  • 1 can Tuna or Salmon, drained and flaked
  • 1 head Lettuce, washed and chopped
  • 1 cup Green beans, trimmed and blanched
  • 1 cup Potatoes, boiled and cubed
  • 1 cup Cherry tomatoes, halved
  • 1 tablespoon Red wine vinegar
  • 1 tablespoon Fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup Black olives, sliced
  • 2 tablespoons Chopped fresh flat-leaf parsley
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    If using raw potatoes, rinse and scrub them, then boil until tender. Let them cool slightly, then cut into small cubes.
  4. 4
    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.
  5. 5
    Wash the cherry tomatoes and remove the stem ends. Cut them in half.
  6. 6
    In a large mixing bowl, combine the flaked fish, chopped lettuce, cubed potatoes, blanched green beans, halved tomatoes, and sliced black olives.
  7. 7
    Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
  8. 8
    Sprinkle with chopped fresh flat-leaf parsley. Serve immediately or chill for 15 minutes to allow flavors to meld.

Nutrition Facts

Servings 4 servings

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.

Keywords: salad, fish, dijon, vinegar, lemon, no-bake, fresh, lunch, picnic, vegetables, tuna, olive, tomato, lettuce, beans, potatoes, mediterranean, light, summer, quick
Read it online: https://www.chefs-mate.com/recipe/no-bake-fish-salad/