Salmon Salad Bento Lunch

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Salmon Salad Bento Lunch

Salmon Salad Bento Lunch

Watercress acts as a tasty divider between the salmon salad and crackers. Multicolored peppers and grapes add color to this bento and boost your daily servings of fruits and veggies.

Serves 1

Prep Time 15 min

Total Time 15 min.

Ingredients

  • 1/2 cup boneless, skinless canned salmon, flaked (2 1/2 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 kalamata olives, pitted and diced
  • 1 teaspoon minced red onion, or to taste
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon rinsed and chopped capers
  • 1/2 cup watercress, tough stems removed
  • 1 ounce small whole-grain crackers, (about 16)
  • 1 cup mixed vegetables, such as bell peppers and carrots, cut into sticks
  • 1 cup mixed grapes

Cooking Directions

Step 1

Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.

Step 2

Pack the salmon salad, watercress and crackers in one medium container.

Step 3

Fill another medium container with vegetables and grapes.


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