BEST SALMON SALAD

Ingredients

• 1 can (6 oz) Wild Sockeye Canned Salmon (drained, flaked)
• 1 can (6 oz) Wild Pink Canned Salmon (drained, flaked)
• 1 large stalk Celery (chopped)
• 1 Persian Cucumber (seedless, sliced lengthwise then chopped)
• 2 tablespoons Red Onion (finely diced)
• 2 tablespoons Capers (chopped)
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Mayonnaise (real, full‑fat)
• 2 tablespoons Plain Greek Yogurt (full‑fat or low‑fat)
• 1/4 teaspoon Kosher Salt (or to taste)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Drain the canned salmon

   Open each can, pour out any liquid, and let the salmon drain in a colander for about a minute.

   Time: PT1M

2. Flake the salmon

   Transfer the drained salmon to a large mixing bowl and break it up with a fork until mostly flaked.

   Time: PT2M

3. Prep the celery

   Roughly chop one large stalk of celery and add it to the bowl.

   Time: PT2M

4. Prep the cucumber

   Slice the Persian cucumber lengthwise, then slice each half into half‑moons and chop into bite‑size pieces. Add to the bowl.

   Time: PT2M

5. Add red onion and capers

   Finely dice 2 tablespoons of red onion and chop 2 tablespoons of capers, then stir them into the bowl.

   Time: PT2M

6. Incorporate fresh herbs

   Chop 2 tablespoons each of fresh dill and fresh parsley, then add to the salad.

   Time: PT2M

7. Make the creamy dressing

   In a small side bowl, whisk together 2 tablespoons of real mayonnaise and 2 tablespoons of plain Greek yogurt until smooth.

   Time: PT1M

8. Season the salad

   Add a pinch of kosher salt and a pinch of freshly ground black pepper to the bowl.

   Time: PT1M

9. Combine everything

   Pour the dressing over the salmon mixture, then gently fold everything together until evenly coated.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g