Description
A flavorful and refreshing Zesty Salmon Salad that combines wild-caught salmon with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 2 (6-ounce) cans of wild-caught salmon, drained and flaked
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- 1 avocado, sliced (optional)
- Lemon wedges for serving
Instructions
- In a large mixing bowl, combine the flaked salmon, mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, and fresh dill. Mix until well combined.
- Season the mixture with salt and pepper to taste. Adjust the flavors according to your preference.
- Chill the salmon salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- To serve, place a generous handful of mixed greens on each plate. Top with a scoop of the salmon salad.
- If desired, add slices of avocado on top and serve with lemon wedges on the side for an extra burst of flavor.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced bell peppers or cherry tomatoes for extra color and crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg