Description
Quick, foolproof, and mega flavorful Salmon Salad with canned salmon uses Greek yogurt and olive oil instead of mayo for a healthier take on the classic! Enjoy it for a protein-packed lunch or simple dinner with crackers, over lettuce, on bread, or with a spoon. Great for meal prep!
Ingredients
Units
Scale
- 1-14.75oz can salmon*, drained
- 1/3 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/3 cup plain Greek yogurt (I like FAGE 2%)
- 1 tbsp extra virgin olive oil or avocado oil
- 1 tbsp Dijon mustard
- 2 tbsp chopped dill pickle
- 1 tsp dried dill
- 1/4 tsp fine sea salt + freshly ground black pepper, to taste
Instructions
- Place all ingredients in a large mixing bowl.
- Combine with a fork. Taste and adjust seasoning if needed, adding more salt and pepper to suit your tastes. Serve over greens, on toasted bread, or with crackers!
Notes
*Canned salmon contains skin and bones. They are perfectly fine to eat, but I prefer to remove them after draining. You can also buy boneless salmon to avoid this!