Salmon and Cucumber Salad with Basil-Lime Dressing

• 1 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/8 teaspoon pepper
• 2 tablespoons olive oil (extra virgin preferred)
• 2 tablespoons chopped fresh basil
• 2 5-ounce vacuum-sealed pouches pink salmon, flaked
• 1 cup diced seeded cucumber (English, or hothouse, preferred)
• 1 cup grape tomatoes, halved
• 1/2 cup diced red bell pepper
• 6 ounces mixed salad greens (about 6 cups; baby greens preferred)

1. In a medium bowl, whisk together the lime zest, lime juice, and pepper.
2. Slowly whisk in the oil.
3. Stir in the basil.
4. Set aside 2 tablespoons of the dressing in a large bowl.
5. Add the salmon salad ingredients to the dressing remaining in the medium bowl, tossing gently to coat.
6. Set aside.
7. Add the salad greens to the 2 tablespoons dressing in the large bowl, tossing to coat.
8. Arrange the salad greens on plates.
9. Spoon the salmon salad over the salad greens.
10. (Per serving)
11. Calories: 194
12. Total fat: 10.5g
13. Saturated: 1.5g
14. Trans: 0.0g
15. Polyunsaturated: 2.0g
16. Monounsaturated: 5.5g
17. Cholesterol: 58mg
18. Sodium: 311mg
19. Carbohydrates: 8g
20. Fiber: 3g
21. Sugars: 4g
22. Protein: 19g
23. Calcium: 254mg
24. Potassium: 700mg
25. 2 vegetable
26. 2 1/2 lean meat
27. 1 fat

lime zest, lime juice, pepper, olive oil, fresh basil, pouches, cucumber, grape tomatoes, red bell pepper, salad greens

Taken from www.epicurious.com/recipes/food/views/salmon-and-cucumber-salad-with-basil-lime-dressing-391990 (may not work)