Description
This easy salmon salad is a quick, nutritious, and delicious dish perfect for a light lunch or snack. Made with canned salmon, creamy avocado mayo or Greek yogurt, fresh vegetables, and vibrant herbs, this salad combines simple ingredients that come together in minutes. It can be served over greens, in lettuce cups, or as a protein-packed snack on cucumber rounds or wraps.
Ingredients
Salmon Salad Ingredients
- 2 (6 oz) cans of salmon – drained
- 1/4 cup avocado mayo or plain Greek yogurt
- 1 tablespoon dijon mustard
- 3 tablespoons fresh lemon juice
- 1/2 cup diced cucumber
- 1/3 cup diced red onion
- 2 tablespoons capers – plus more for topping
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh chopped dill – plus more for topping
Instructions
- Combine Ingredients: Add all of the salmon salad ingredients—including drained salmon, avocado mayo or Greek yogurt, Dijon mustard, lemon juice, diced cucumber, red onion, capers, kosher salt, black pepper, and fresh chopped dill—into a large mixing bowl.
- Mix Well: Thoroughly mix all ingredients until well combined, ensuring that the flavors meld together evenly. Top with additional chopped dill and a fresh squeeze of lemon juice for extra brightness.
- Serve: Serve the salmon salad over a bed of mixed greens, in lettuce cups, on cucumber rounds, or wrapped in your choice of wrap for a versatile and healthy meal option.
Notes
- For a creamier texture, use avocado mayo; for a tangier, lighter option, substitute with plain Greek yogurt.
- Drain the canned salmon thoroughly to avoid excess moisture in the salad.
- Add extra capers or dill on top for garnish and added flavor.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Serve chilled or at room temperature, depending on preference.
