Description
This Healthy Salmon Salad combines protein-rich canned salmon with creamy avocado and tangy Greek yogurt for a nutritious, delicious meal. Packed with fresh dill, celery, and red onion, this no-cook salad is quick to prepare, versatile, and perfect for sandwiches, wraps, or salads.
Ingredients
Scale
Salmon & Vegetables
- 150 grams canned salmon, drained (approx. 5 ounces; or cooked salmon)
- 1/2 medium avocado, ripe
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
Other Ingredients
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- Juice of 1/2 a lemon
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Add all prepped ingredients—canned salmon, avocado, Greek yogurt, celery, red onion, fresh dill, garlic powder, and lemon juice—into a large bowl.
- Mash and Mix: Using a fork or spoon, mash the salmon and avocado together gently until well combined. Stir everything thoroughly to blend the flavors evenly. Season with salt and pepper according to your taste preferences.
- Serve: Enjoy this salmon salad immediately or chill for better flavor. Serve as a filling for sandwiches, open-faced toasts, pita pockets, lettuce wraps, atop green salads, or grain bowls for a wholesome meal.
Notes
- Use fresh cooked salmon instead of canned for a different texture.
- For extra tanginess, add a splash of apple cider vinegar or Dijon mustard.
- Adjust garlic powder based on your preference or substitute with fresh minced garlic.
- This salad stores well for up to 2 days refrigerated in an airtight container.
- Omit the yogurt if you prefer a dairy-free version; you can substitute with vegan mayo or mashed avocado alone.
