Description
This Healthy Salmon Salad combines canned salmon with creamy avocado and tangy Greek yogurt for a nutritious and delicious meal. Enhanced with celery, red onion, fresh dill, and lemon juice, it offers a fresh and vibrant flavor profile perfect for sandwiches, lettuce wraps, or grain bowls.
Ingredients
Scale
Salmon Salad Ingredients
- Approx. 150 grams canned salmon, drained (approx. 5 ounces; OR use cooked salmon)
- 1/2 a medium-sized avocado (ripe)
- 1/4 cup plain Greek yogurt
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
- 1/2 tsp garlic powder
- 1/2 a lemon, juice only
- Salt + pepper, to taste
Instructions
- Combine Ingredients: Add all prepped ingredients into a large bowl, including canned salmon, diced celery, diced red onion, fresh dill, Greek yogurt, garlic powder, and lemon juice.
- Mash and Mix: Mash the salmon and avocado together with a fork until well combined. Stir everything thoroughly to create a creamy, cohesive salad. Season with salt and pepper according to taste.
- Serve: Serve the salmon salad as desired, such as in sandwiches, open-faced toasts, pita or lettuce wraps, green salads, or grain bowls for a nutritious meal.
Notes
- For a fresher taste, use cooked fresh salmon instead of canned if preferred.
- Adjust the amount of Greek yogurt to control the creaminess of the salad.
- Add chopped capers or mustard for extra flavor variations.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
- This salad is best served chilled or at room temperature.
