Tasty and healthy: Try this easy fish salad recipe!

Summer is a great time to enjoy salads, and this fish salad recipe is a delicious and healthy option. The recipe is easy to follow, and it's perfect for a quick summer meal.

Ingredients:

1 can (16 oz) of light tuna, drained

1 cup of frozen corn

1/2 cup of chopped red onion

1/4 cup of chopped parsley

3 tablespoons of olive oil ],[ 1 tablespoon of white wine vinegar ] 3 cloves of garlic, minced ] sea salt and black pepper to taste ])

How to make it:

1. In a large bowl, mix together the tuna, corn, red onion, parsley, olive oil, white wine vinegar, garlic, salt, and pepper. 2. Mix everything together well, then serve chilled or at room temperature. Enjoy!

Salmon and haddock make a delicious fish salad!

This easy recipe for salmon and haddock fish salad is perfect for a healthy weeknight dinner. It only takes about 20 minutes to prepare and it's packed with protein and omega-3 fatty acids.

Ingredients:

1/2 lb. salmon, skinless and cut into 1-inch cubes

1/2 lb. haddock, skinless and cut into 1-inch cubes

1/4 cup diced red onion

1/4 cup diced celery

1/4 cup diced green bell pepper

1/4 cup diced yellow bell pepper

3 tablespoons white wine vinegar

2 tablespoons olive oil or canola oil Equal amounts of salt and black pepper to taste

Instructions:

In a large bowl, mix together the salmon, haddock, red onion, celery, bell peppers, white wine vinegar, olive oil or canola oil, salt and black pepper.# Cover the bowl with plastic wrap and place it in the refrigerator for at least 15 minutes or up to 2 hours.# Once the fish has marinated, remove it from the refrigerator and assemble the salad by placing equal amounts in each of 4 serving bowls.# Serve chilled.

Get your Omega-3s with this simple fish salad recipe!

Salmon is one of the healthiest fish you can eat, and it's a great source of Omega-3 fatty acids. This simple fish salad recipe will show you how to make a delicious salmon salad that is packed with nutrients.

Ingredients:

-1 filet of salmon, cooked

-1 cup of mixed greens

-1 small cucumber, diced

-1/2 red onion, diced

-1 tomato, diced

Dressing:

-1/4 cup olive oil -1/4 cup lemon juice -1 tsp honey or maple syrup - Sea salt and black pepper to taste

Instructions:

 1. In a medium bowl, combine the mixed greens, cucumber, red onion and tomato. 2. In a small bowl or jar, whisk together the olive oil, lemon juice, honey or maple syrup and salt and pepper to taste. 3. Drizzle the dressing over the salad mixture and toss to coat. 4. Divide the salmon salad among four plates and serve warm or chilled. Enjoy!  

Add some color to your lunch with this vibrant fish salad recipe!

Ingredients:

• 1 piece of cod or other white fish, cut into cubes

• 1 handful of fresh parsley, finely chopped

• 1 handful of fresh cilantro, finely chopped

• 1/2 red onion, finely chopped

• 2 tbsp. extra virgin olive oil

• 1/4 cup freshly squeezed lemon juice

• sea salt and black pepper to taste

Instructions:

1. In a large bowl, combine the fish cubes, parsley, cilantro, red onion, olive oil, lemon juice, salt and pepper. Toss to combine.

2. Cover and refrigerate for at least 30 minutes before serving. Enjoy!

A new twist on an old favorite: Fish salad with grapefruit

There's something so refreshing and satisfying about a good fish salad. And with grapefruit as the star of the show, this recipe takes things to a new level.

Ingredients:

-1 pound of fresh fish (such as cod, salmon, or trout), skinned and cubed

-1 pink grapefruit, segmented and chopped

-1 orange, segmented and chopped 2 tablespoons diced red onion -1/4 cup diced celery -1/4 cup diced red bell pepper -2 tablespoons olive oil -2 tablespoons white wine vinegar -1 tablespoon honey mustard sauce -1 clove garlic, minced -kosher salt and black pepper to taste

Instructions: 1. In a large bowl, combine the fish cubes, grapefruit segments, orange segments, red onion, celery, red bell pepper, olive oil, white wine vinegar, honey mustard sauce, garlic salt and black pepper. Mix well to combine. 2. Cover the bowl and refrigerate for at least an hour (preferably overnight) so that the flavors can blend. 3. Serve chilled on a bed of lettuce or in tortillas for wraps. Enjoy!