Description
A refreshing and nutritious Healthy Salmon Salad combining protein-rich canned salmon with creamy avocado and tangy Greek yogurt. Perfect for a light meal or snack, this salad is packed with fresh celery, red onion, and dill, flavored with garlic powder and lemon juice. It’s a versatile dish that can be enjoyed on its own, as a sandwich filling, or tossed into green salads and grain bowls.
Ingredients
Scale
Salmon and Dressing
- 150 grams canned salmon, drained (approx. 5 ounces; or use cooked salmon)
- 1/2 a medium-sized ripe avocado
- 1/4 cup plain Greek yogurt
- 1/2 a lemon, juice only
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Vegetables and Herbs
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
Instructions
- Combine Ingredients: Add all prepped ingredients, including the drained salmon, avocado, Greek yogurt, diced celery, red onion, fresh dill, garlic powder, and lemon juice into a large bowl.
- Mash and Mix: Mash the salmon and avocado together until well combined, then stir all the ingredients thoroughly to incorporate flavors evenly. Season with salt and pepper to taste.
- Serve: Serve the salmon salad as desired. It can be used as a filling for sandwiches and open-faced toasts, added to pita or lettuce wraps, or mixed into green salads and grain bowls for a nutritious meal.
Notes
- Use canned salmon with bones for extra calcium or boneless canned salmon if preferred.
- Adjust garlic powder and lemon juice quantities to taste.
- For added crunch, consider adding chopped cucumber or radishes.
- This salad keeps well in the refrigerator for up to 2 days in an airtight container.
- To make this recipe dairy-free, substitute Greek yogurt with a dairy-free yogurt alternative.
