Salmon Salad Bento Lunch

recipe image


  • ½ cup boneless, skinless canned salmon, flaked (2½ ounces)
  • 1 tablespoon extra-virgin olive oil
    Carapelli Firenze Organic Extra Virgin Olive Oil 17 Fl Oz
    $7.49 for 1 itemThru 02/24
  • 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
  • ½ 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


  • Active

  • Ready In

  1. Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.
  2. Pack the salmon salad, watercress and crackers in one medium container.
  3. Fill another medium container with vegetables and grapes.
  • Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.

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