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Salmon salad with Greek yoghurt

Cold salmon from yesterday turned in yoghurt with lemon, and cucumber to break it up.

10 minutes, and nothing needs turning on. Written for 2 servings.

gluten-free · contains fish

Ingredients

For 2 servings.

  • 200 g salmon
  • 200 g Greek yoghurt
  • 150 g cucumber
  • 1 pcs lemon
  • 1 tsp pepper

How to make it

  1. Break the cold salmon into flakes and dice the cucumber.
  2. Halve the lemon and stir the yoghurt together with the juice.
  3. Fold the salmon and cucumber into the yoghurt and season with pepper.
  4. Serve the salad cold.

Why it is easy

  • No cooking: no hob, no oven
  • Built on leftovers from the day before

Nutrition per serving

approx. 360 kcal · 27 g protein · 23 g fat · 9 g carbohydrate

Calculated from the ingredients using figures from Frida (the National Food Institute at the Technical University of Denmark), by the same code the app uses. The calories are rounded to the nearest ten, because home cooking lands within about ±30 % — a number with more digits would promise a precision it does not have. No judgement is attached to these figures, and none is coming.

Let the app plan the week for you

Salmon salad with Greek yoghurt is one of 212 meals in Madmakker. The app lays out a whole week of lunches and dinners from your household and your budget, works leftovers in, and gathers the shopping list — sorted by your shop's order. In the app you can also follow the recipe one step at a time, with a timer already set to the right number of minutes. The app itself is in Danish.

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