Description
A refreshing and tangy salmon salad that combines wild-caught salmon with a zesty dressing and crunchy vegetables, perfect for a light meal.
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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt to taste
- 4 cups mixed greens (for serving)
- Optional: lemon wedges for garnish
Instructions
- In a large mixing bowl, combine the drained salmon, mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, and black pepper. Mix until well combined.
- Gently fold in the chopped celery, red onion, dill pickles, and fresh dill. Taste and add salt as needed.
- Chill the salmon salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve the salmon salad over a bed of mixed greens. Garnish with lemon wedges if desired.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced avocado or sliced hard-boiled eggs for extra creaminess and protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg