Servings: 4 Servings
Easy Canned Salmon Salad
Easy, healthy canned salmon salad that's loaded with flavorful goodies! This creamy mayo-free salmon salad recipe is easy to toss together in 10 minutes or less for a high-protien meal. Customize it to your heart's delight!
Ingredients
- 4 (6-oz) cans wild-caught salmon
- 1 cup dill pickles finely chopped
- ½ cup pepperoncinis chopped*
- 1 large ripe avocado diced
- 4 green onions chopped
- 4 Tbsp dijon mustard to taste
- 3 to 4 Tbsp fresh herbs chopped**
- Sea salt and pepper to taste
Instructions
- Add all of the ingredients to a large mixing bowl and mix until everything is well-combined.
- Taste the salmon salad for flavor and add sea salt, lemon juice, dijon mustard, black pepper, etc. to your personal taste. You can also add more avocado, pickles, pepperoncinis, etc. Boost this beauty with as much flavor as you'd like!
- Enjoy the salmon salad as is or use it in a sandwich, green salad, lettuce cups, or wraps.
Notes
Optional Additions:
cherry tomatoes, grated carrots, celery, sun-dried tomatoes, feta cheese, kalamata olives, pesto sauce, artichoke hearts, or any of your favorite fresh vegetables!
Store salmon salad in an airtight container in the refrigerator for up to 24 hours. If you want the salad to keep longer, don’t add all of the avocado and simply add the amount of avocado you want to the portion you eat. If you don’t add the avocado, salmon salad will keep for up to 3 days. This way, the avocado doesn’t get too brown while it is being stored.
Nutrition
Serving: 1Serving (of 4), Calories: 275kcal, Carbohydrates: 14g, Protein: 26g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 80mg, Sodium: 1348mg, Fiber: 6g, Sugar: 3g