Salmon Salad
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
Calories: 145kcal
Ingredients
- 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 kosher salt if using table salt, start with 1/4 teaspoon
- black pepper to taste
Instructions
- In a large bowl, combine the salmon, red onion, and celery.15 ounces salmon, 1/2 small red onion, 1 stalk celery
- In a small bowl whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add pepper to taste, or more salt if needed.1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 tablespoon fresh dill, 1/2 teaspoon kosher salt, black pepper
- 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.
Video
Notes
Please see my notes in the post about using canned salmon. If you make this baked salmon recipe, the leftovers are perfect for this recipe.
Nutrition
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