Description
A light, nutritious, and flavorful Salmon Salad made with flaked cooked salmon, fresh vegetables, and a tangy dressing. Perfect for lunch, dinner, or meal prep.
Ingredients
Units
Scale
- 2 cups cooked salmon, flaked (grilled, baked, or canned)
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp fresh dill, chopped
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Mixed greens or lettuce for serving (optional)
Instructions
- In a large bowl, combine flaked salmon, red onion, celery, cucumber, cherry tomatoes, and dill.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salmon mixture and gently toss to combine.
- Serve on a bed of mixed greens, in a sandwich, or with crackers as desired.
- Refrigerate any leftovers and consume within 2 days.
Notes
- You can use leftover cooked salmon or canned salmon (drained).
- Adjust ingredients based on your preferred texture and taste.
- Add avocado or hard-boiled eggs for extra richness.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg