Ingredients
Protein
- 150 grams canned salmon, drained (approx. 5 ounces; or use cooked salmon)
Dressing & Seasoning
- 1/4 cup plain Greek yogurt
- 1/2 tsp garlic powder
- 1/2 a lemon, juice only
- Salt and pepper, to taste
Vegetables & Herbs
- 1/2 a medium-sized avocado, ripe
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
Instructions
- Prepare Ingredients: Drain the canned salmon thoroughly to remove excess liquid. Dice the celery and red onion, chop the fresh dill, and cut half an avocado, ensuring it is ripe for creaminess.
- Combine Ingredients: In a large bowl, add the drained salmon, diced celery, red onion, fresh dill, garlic powder, lemon juice, plain Greek yogurt, and the avocado.
- Mash and Mix: Using a fork or a masher, gently mash the salmon and avocado together while stirring all ingredients well until combined into a creamy yet chunky salad mixture.
- Season: Taste the mixture and season with salt and freshly ground black pepper according to your preference, mixing again to distribute the seasoning evenly.
- Serve: Serve the salmon salad immediately or chill for a short time. Enjoy it as a filling for sandwiches, open-faced toasts, pita pockets, lettuce wraps, or as a topping in green salads and grain bowls.
Notes
- For extra flavor, consider adding a dash of smoked paprika or a teaspoon of Dijon mustard.
- You can substitute canned salmon with freshly cooked salmon if preferred.
- This salad stores well in the refrigerator for up to 2 days in an airtight container.
- To keep the avocado from browning, prepare and serve the salad shortly after mixing or store with a little extra lemon juice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
