Salmon Salad is an easy delicious meal that makes for a healthy sandwich. Serve it in lettuce cups for a great low carb lunch!
Servings: 4 servings
- 15 ounces salmon either canned or freshly cooked (see note)
- 1/2 small red onion diced small
- 1 stalk celery diced
- 1/2 cup mayonnaise (I used light)
- 1 tablespoon lemon juice
- 1/2 tablespoon fresh dill or 1 teasoon dry dill
- 1/2 teaspoon salt
- black pepper to taste
In a large bowl, combine the salmon, red onion, and celery.
In a small bowl whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add pepper to taste.
Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an air tight container.
Serving: 0.5cup | Calories: 145kcal | Carbohydrates: 5g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 696mg | Potassium: 56mg | Sugar: 1g