Canned Salmon Salad
This 10-minute Canned Salmon Salad packs 20g of protein and heart-healthy Omega-3s. A creamy, crunchy, and low-carb meal prep lunch that actually keeps you full!
Servings: 6 servings
Calories: 267kcal
Ingredients
- 2 8 ounces cans wild salmon not drained & flaked with a fork
- 10 ounces carrot matchsticks or 2 cups shredded carrots
- 3 large bell peppers thinly sliced
- 2 large avocados diced
- 3 ounces jar capers drained
- 1/4 cup parsley finely chopped
- 1/4 cup plain Greek yogurt 2%+ fat
- 2 tablespoons mayo
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, add salmon, carrots, bell peppers, capers, parsley, Greek yogurt, mayo, salt and pepper; gently stir to combine.
- Add avocado and give a few more stirs.
- Refrigerate for up to 2 hours, if have time. Not only does the salmon salad taste better cold, but it allows the "sauce" to combine and marinate the ingredients.
- Serve cold in a sandwich and lettuce wraps, or with cucumber slices, brown rice, or cooked potatoes.
Notes
- Store: Refrigerate any leftovers in an airtight container for 3 days.
- Freeze: I do not recommend it as veggies will become soggy texture.
- Don't leave out the mayonnaise! I've already reduced the amount to just a few tablespoons, it will elevate the dish.
Nutrition
Serving: 1.5cups | Calories: 267kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 738mg | Fiber: 8g | Sugar: 7g