Description
This salmon salad takes about 5 minutes to make and it is made with only a few simple ingredients. It makes the perfect light lunch or quick and healthy snack and is great for meal prep! You can use canned salmon, cooked salmon or even canned tuna in this salmon recipe. It is paleo, whole30, gluten free, dairy free and low carb.
Ingredients
Scale
- 2 (6 oz) cans of salmon – drained
- 1/4 cup avocado mayo or plain Greek Yogurt
- 1 tablespoon dijon mustard
- 3 tablespoons fresh lemon juice
- 1/2 cup diced cucumber
- 1/3 cup diced red onion
- 2 tablespoon capers – plus more for topping
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh chopped dill – plus more for topping
Instructions
- Add all of the salmon salad ingredients to a mixing bowl.
- Mix well to combine and top with chopped dill and a squeeze of lemon.
- Serve over mixd greens, in lettuce cups, on top of cucumber rounds or in a wrap.
Notes
- You can use canned salmon or tuna in this recipe or even cooked leftover salmon.
- Make sure you drain any liquid if using canned salmon or tuna.
- You can store this salmon salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Category: Healthy Salads
- Method: Mixed
- Cuisine: Mediterranean
