Salmon Salad (Quick and Easy)
Ingredients
- 2 (5-6 ounces) cans of salmon, drained
- 1 small celery stalk, finely chopped
- 2 tablespoons red onions, finely diced
- 1/3 cup mayonnaise, or plain Greek yogurt
- 1 tablespoon fresh dill or parsley, chopped , (or 1 teaspoon dried)
- 1 tablespoon lemon juice, or more to taste
- 2 tablespoons capers, drained (optional)
- Salt and black pepper to taste
Instructions
- Place the drained salmon, celery, onions and mayonnaise, fresh herbs, lemon juice and capers in a small mixing bowl. Mix to combine. Season with salt and pepper and add additional mayonnaise (or yogurt) if needed, to reach the desired consistency.
- Serve or store in an airtight container in the fridge for 4-5 days. Serve it over greens, as a filling for sandwiches, over cucumber rounds, or as a wrap. It’s also tasty served as a snack with crackers or pita chips.
Notes
- What canned salmon to buy? For convenience, I usually buy wild-caught tinned salmon that is skinless and boneless. Although I have never purchased it myself, I heard Costco's brand is also of great quality
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To make-ahead: Salmon salad is a versatile recipe to meal-prep. It keeps in the fridge, stored in an airtight container for 4-5 days.
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To store: Store in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 132 kcal, Carbohydrates: 1 g, Protein: 0.5 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 3 g, Trans Fat: 0.04 g, Cholesterol: 8 mg, Sodium: 235 mg, Potassium: 30 mg, Fiber: 0.3 g, Sugar: 0.5 g, Vitamin A: 45 IU, Vitamin C: 2 mg, Calcium: 8 mg, Iron: 0.1 mg
