Salmon Salad Romaine Boats
This no-cook Salmon Salad Romaine Boats recipe offers a quick, high-protein, and refreshing meal, featuring flaky salmon mixed with a creamy, tangy dressing, fresh herbs, and crisp vegetables, all nestled in crunchy romaine lettuce cups. It's perfect for a light lunch or appetizer that's ready in minutes.
For 2 servings
Thoroughly drain the canned salmon. Transfer it to a medium mixing bowl and use a fork to flake it apart, removing any skin or bones if desired.
Finely dice the celery stalk and mince the red onion. Roughly chop the fresh dill.
To the flaked salmon, add the mayonnaise (or mashed avocado/Greek yogurt), fresh lemon juice, Dijon mustard, chopped dill, finely diced celery, and minced red onion.
Season the mixture with salt and freshly ground black pepper. Gently fold all ingredients together until well combined. Taste and adjust seasoning as needed.
Carefully separate 6 large, crisp romaine lettuce leaves. Wash them under cold water and pat them completely dry with a paper towel or salad spinner.
Spoon a generous portion of the salmon salad into the center of each romaine lettuce leaf, creating a 'boat' shape.
Serve immediately as a refreshing, no-cook lunch, light snack, or appetizer.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly Drain Salmon: Ensure your canned salmon is very well-drained to prevent a watery salad. Press it gently with a fork against the can lid before transferring.
- 2Chill for Best Flavor: While delicious immediately, allowing the salmon salad to chill in the refrigerator for at least 15-20 minutes lets the flavors meld and deepen.
- 3Crisp Romaine is Key: For the best texture, use very fresh, crisp romaine lettuce. If it's a bit limp, revive it by soaking in ice water for 10-15 minutes before drying thoroughly.
- 4Adjust Creaminess: The amount of mayonnaise, Greek yogurt, or avocado can be adjusted to your preference for creaminess. Start with less and add more if desired.
Adapt it for your goals.
Protein Swap
Use canned tuna, shredded cooked chicken, or even mashed chickpeas for a vegetarian option, adjusting seasonings as needed.
Herb & Veggie Mix insHerb & Veggie Mix-ins
Experiment with other fresh herbs like parsley or chives, or add finely diced cucumber, bell peppers, or capers for extra crunch and flavor.
Dressing BaseDressing Base
For a dairy-free option, use mashed avocado or a vegan mayonnaise. For a lighter touch, use more Greek yogurt and less mayo, or a vinaigrette base.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA, essential omega-3s that support heart health, brain function, and reduce inflammation.
High-Quality Protein
Provides a significant amount of complete protein, crucial for muscle repair, satiety, and overall body function, making it a satisfying meal.
Vitamins & Fiber
Romaine lettuce offers vitamins K and A, while the added vegetables contribute dietary fiber, promoting digestive health and nutrient absorption.
Frequently asked questions
Yes, absolutely! Cooked and flaked fresh salmon (baked, grilled, or poached) can be used. Just ensure it's cooled completely before mixing into the salad.
