Canned Salmon Salad
Healthy, easy, nutrient dense Canned Salmon Salad is creamy, crunchy, and packed with flavor. Perfect for lunch and ready in 10 minutes!
Servings: 6 servings
Calories: 209kcal
Ingredients
- 2 8 oz cans wild salmon not drained & flaked with a fork
- 10 oz carrot matchsticks or 2 cups shredded carrots
- 3 large bell peppers thinly sliced
- 2 large avocados diced
- 3 oz jar capers drained
- 1/4 cup parsley finely chopped
- 1/4 cup plain Greek yogurt 2%+ fat
- 2 tbsp mayo
- 1/4 tsp salt
- Ground black pepper to taste
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.
- Capers: Adds a unique citrusy, vinegary tang but can be substituted with other pickled vegetables like pickles, asparagus or olives.
Nutrition
Serving: 1.5cups | Calories: 209kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 602mg | Fiber: 9g | Sugar: 8g