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I love a good chopped salad and this one is a personal favorite! Crispy salmon gets tossed with cucumber, tomatoes, basil, and baby mozzarella balls for one epic and easy salad that’s perfect for spring!

If you have pesto on hand this is delicious with a drizzle of pesto but I tend to like it better with just a splash of quality olive oil, flaky sea salt, and a bit of balsamic vinegar for acid. If you can’t find baby mozzarella no worries, just use any fresh mozzarella cut into bite sized pieces.

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0 days, 0 hours, 0 minutes Hands-on 15 minutes Overall 15 minutes Allergy information for Crispy Salmon Caprese Salad ✔ Gluten free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Shellfish free Pescatarian Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 5.6 grams Protein 29.5 grams Fat 28.8 grams Calories 407 kcal Calories from carbs 6%, protein 30%, fat 64% Total carbs 6.5 grams Fiber 0.9 grams Sugars 4.2 grams Saturated fat 9.7 grams Sodium 761 mg ( 33 % RDA ) Magnesium 44 mg ( 11 % RDA ) Potassium 638 mg ( 32 % EMR )

Ingredients (makes 4 servings) 1 large salmon fillet (225 g/ 8 oz)

1 large cucumber, chopped (285 g/ 10 oz)

1 pint cherry tomatoes, halved (285 g/ 10 oz)

225 g baby mozzarella balls (8 oz)

1 / 2 cup firmly-packed fresh basil leaves, chopped

cup firmly-packed fresh basil leaves, chopped 4 tbsp extra virgin olive oil, divided (60 ml/ 2 fl oz)

sea salt and pepper, to taste

1 tbsp balsamic vinegar (15 ml)

Optional: 1-2 tbsp pesto

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Lauren Lester Creator of Healthful Creative Lauren is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. More posts by Lauren Lester