Description
Ready in less than 10 minutes, this canned salmon salad is a go-to for a nutrition-packed lunch. Made with fresh dill, capers, celery and onion, it’s packed with delicious flavor.
Ingredients
Scale
- 2 (5-6 ounce) cans salmon, drained
- 3 tablespoons chopped red onion
- 3 tablespoons chopped celery
- 1 1/2 tablespoons capers
- 1 tablespoon fresh dill
- 1/3 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- pepper, to taste
Instructions
- Combine: In a small mixing bowl, add salmon, red onion, celery, capers, dill, mayonnaise, dijon mustard, lemon juice, and pepper, and stir to combine.
- Adjust: Add additional mayonnaise or seasoning as desired.
- Serve: Serve on a bed of lettuce, with veggies like cucumbers, crackers, or serve on a sandwich.
Notes
To make egg-free, use Greek yogurt instead of mayonnaise. Use wild-caught pink canned salmon, packed in water.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 33 mg
Keywords: canned salmon salad, quick lunch, high protein, omega-3, gluten free