recipe: Summer Salmon Salad!


my dear friend Anne, from The Fountain Avenue Kitchen posted a new recipe for a Salmon, Corn and Cucumber salad that looks delicious! I haven't had the opportunity to make it myself but I get a little hungry just looking at it! Anne is always posting new creative recipes and is a foodie through and through. If she says it's good then it's GOLDEN. You could always use wild salmon as well, or even a canned tuna, depending on what you had on-hand. With summer coming to and end you better use up that fresh corn while you can!

  • 2 cups leftover corn (from 3-4 cobs; could use frozen and thawed corn)
  • 1 cup diced cucumber, peeled and seeded
  • 1 6-ounce can wild salmon, drained and flaked with a fork
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh chives, snipped
  • 2 tablespoons olive oil mayonnaise
  • 1 tablespoon plain Greek yogurt
  • 1/4 teaspoon kosher salt and a few grinds of pepper
  1. Combine all ingredients in a large bowl and toss to thoroughly combine.
  2. Taste for seasoning. You may wish to add an extra tablespoon of Greek yogurt.
  3. Serve immediately or chill in the refrigerator until ready to eat!

This sounds like the perfect summer salad to me! Give it a try and let me know how you like it.


Eat well. Live well. Be well.