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Salmon, Strawberry, and Couscous Salad
with balsamic vinaigrette

Active: 25 min Total: 25 min

This salad is a breeze to put together thanks to the convenience of canned salmon. Plus, it's full of delicious textures and flavor with strawberries, couscous, walnuts, and feta. Dressed with a sweet and tart balsamic vinaigrette, it's the perfect complement to peppery arugula.
Smarts: We double the couscous for tomorrow night's dinner.

Tags

Ingredients

Servings:
4
Metric
Salmon, Strawberry, and Couscous Salad:
  • Strawberries - 12 oz
  • Salmon, canned - 16 oz
  • Walnuts - 4 oz, crushed
  • Feta - 2 oz, crumbled
  • Arugula - 5 oz
Balsamic Vinaigrette with Shallots:
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 2 1/2 Tbsp
  • Mustard, dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 6 Tbsp
Couscous (for 2 nights):
  • Couscous, uncooked - 1 1/3 cup
  • Water - 2 cups
  • Salt - 1/2 tsp
  • Butter - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make balsamic vinaigrette - Dice shallots. Whisk together shallots, balsamic vinegar, Dijon mustard, maple syrup, and oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
  2. Cook couscous - This makes enough for 2 nights. Combine water, salt, and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. Reserve 2 cups / 470mL / 314g of cooked couscous for tomorrow night’s dinner. (Can be done up to 4 days ahead)
  3. Strawberries - Slice.
  4. Salmon - Open cans and drain if there’s any liquid.

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Make

  1. You can serve salad like a Cobb Salad by layering salmon, strawberries, couscous (again, make sure you’ve reserved 2 cups / 470mL / 314g cooked for Tuesday’s dinner), walnuts, and feta over arugula and then drizzle with vinaigrette. You can also toss everything together and then serve. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (106)
Gluten-free (12)
Paleo (17)
Vegetarian (16)

57 reviews

Would have been good without the salmon, or with fresh salmon. The canned salmon was distracting.

By: Sundi
Posted: May 09, 2017
Diet: Paleo
0 Helpful

I made so many subs not even sure if this qualifies as the same salad, but I wanted to check an "I made this" box. Subbed green leaf lettuce, heirloom tomato and goat cheese because that was what I already had. Used quinoa, canned salmon (fine, not great) and walnuts. Happy to use up things in the fridge, will eat again as lunch this week. Next time I'll try strawberries and fresh salmon.

By: Christine
Posted: Sep 14, 2016
Diet: Gluten-free
0 Helpful

I have made this twice for guests and it got great reviews each time. I used fresh salmon filets instead of canned.

By: Charissa
Posted: Jul 30, 2016
Diet: Original
0 Helpful

Canned Salmon had bones and skin. Disgusting. I had to eat it without.

By: Gary
Posted: Jul 13, 2016
Diet: Original
0 Helpful

Wow! This salad is my JAM! I opted for fresh pan-seared salmon because I cook salmon often and am comfortable doing so. Make this. You will thank yourself.

By: Kathleen
Posted: Jul 12, 2016
Diet: Original
0 Helpful

Used smoked salmon because I haven't found a canned brand I like yet. (We reduced the amount accordingly , given the salt content.) It was delicious. I always like fish and berry combos.

By: Amy
Posted: Jun 30, 2016
Diet: Original
0 Helpful