Print

Canned Salmon Salad

canned salmon salad

5 from 14 reviews

Hungry and lazy? Make my Healthy Canned Salmon Salad crunchy bell peppers, creamy avocado and tangy capers. It’s my go-to when I’m tired.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: American Ukrainian
Scale

Ingredients

  • 1 package (10 oz) carrot matchsticks*
  • 3 large bell peppers, thinly sliced
  • 3 oz jar capers, drained**
  • 2 cans (8 oz each) wild salmon
  • 1/4 cup parsley, finely chopped
  • 1/4 tsp salt
  • Ground black pepper, to taste
  • 2 tbsp mayo
  • 1/4 cup Greek yogurt, plain
  • 2 large avocados, diced

Instructions

  1. In a large mixing bowl, add carrots, bell peppers and capers. Mash salmon a bit with a fork inside the can and add to the salad.
  2. Add parsley, salt, pepper, mayo, Greek yogurt and gently toss to coat. Add avocado and give a few more stirs. Serve cold.

Store: Refrigerate in an airtight container for up to 2 days.

Notes

*A few cups of coarsely shredded carrots would work. **Use any pickled goodies like asparagus, beans, olives etc.

 Did you make this recipe? Please give it a star rating in the comments.