Description
This High-Protein Salmon Salad is a quick and healthy lunch option, refreshing and creamy, loaded with nutritious ingredients.
Ingredients
Scale
- 1 can no-salt-added water-packed salmon (drained)
- 1/4 cup whole-milk plain Greek yogurt
- 3 tablespoons light mayonnaise
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice (freshly squeezed)
- 2 teaspoons drained nonpareil capers (finely chopped)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- Lemon wedges for serving
- Extra fresh dill for garnish
Instructions
- Combine the Greek yogurt, mayonnaise, celery, red onion, fresh dill, lemon juice, chopped capers, black pepper, and salt in a medium mixing bowl.
- Stir the ingredients together until smooth and creamy.
- Add the drained salmon to the bowl.
- Gently fold the salmon into the mixture, lightly flaking it into bite-sized pieces.
- Serve the salad immediately or chill for 15–20 minutes for enhanced flavor.
- Garnish with additional dill and lemon wedges before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, use a freezer-safe container to last up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 45mg