SALMON SALAD
This salmon salad is light, creamy, and full of fresh flavor! Made with canned salmon and Greek yogurt instead of mayo it’s a healthier twist on a classic.
Servings: 4 servings
Ingredients
For The Salmon Salad
- 2, 6 ounce cans of boneless skinless wild pink salmon, no salt added (12 ounces total)
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 3 tablespoons sliced green onions green part only
- 1 teaspoon fresh dill chopped
- 2 teaspoons fresh parsley chopped
For The Dressing
- 1/3 cup 0-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon stone-ground mustard or Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Drain the canned salmon and flake it into a bowl. Then, add the chopped celery, chopped red bell pepper, sliced green onions, chopped fresh dill, and chopped fresh parsley to the bowl. Lightly mix these ingredients in the bowl.
- In a separate small bowl, mix the Greek yogurt, lemon juice, mustard, garlic powder, salt, and pepper.
- Add the dressing to the salmon mixture and gently stir until everything is well combined.
- Enjoy this salmon salad right away or refrigerate it for 30 minutes to let the flavors further meld together.
Video
Notes
- Canned Salmon To Use: For this recipe, use canned wild pink salmon that is boneless, skinless, and contains no added salt. If your canned salmon does include salt, simply omit the salt from this recipe.
- Fresh Salmon Option: You can use fresh salmon instead of canned. Just fully cook it, let it cool, and flake it into the bowl before mixing it with the other ingredients.
- Dried Herbs: If you don’t have fresh herbs, substitute with 1/2 teaspoon of dried dill and 1 teaspoon of dried parsley.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
Calories: 113kcal | Carbohydrates: 2.7g | Protein: 17.9g | Fat: 3.1g | Saturated Fat: 0.6g | Cholesterol: 38.8mg | Sodium: 219mg | Fiber: 0.6g | Sugar: 1.4g