Low Fat Salmon Fruit Salad

Eating heart-smart doesn’t have to be boring. To prove it, try serving up this crisp, delicious salad. And here’s a tip for serving any fruit or vegetable salad. When you refrigerate the food, put your serving dishes in the refrigerator too. Eating from a cold bowl just seems to add a refreshing snap to the ingredients.


  • Fresh salad greens
  • 3 ripe bananas (diced)
  • 1/2 cup canned diced pineapple (in its own juice, drained)
  • 1 1/2 cup canned salmon
  • 1/2 cup celery (diced)
  • 1 tablespoon chopped dill pickle
  • Low fat mayo to moisten
  • Salt to taste
  • Lemon slices

Mix bananas, pineapple and add salmon. Fold in remaining ingredients. Place on fresh greens and garnish with lemon. Place in refrigerator for15-20 minutes and serve chilled.

Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” is available for $19.95 plus $7.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.