Salmon Salad
Fresh, light salmon salad, combining flaky fish with crisp greens for a healthy, flavorful meal.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 4 oz. Canned or Leftover Salmon, Boneless and Skinless
- ½ tbsp. Approved Mayonnaise
- Celery, Finely Chopped, (as Desired for Crunch)
- 1 tbsp. Green or Red Onion, Finely Chopped
- 1 tbsp. Dill, Fresh or Dried
- To taste Black Pepper
- To taste Lemon Juice
Preparation
Step 1
If using canned salmon, drain it well and remove any bones or skin if present. If using leftover cooked salmon, gently flake it into small pieces. Place the salmon in a mixing bowl.
Step 2
Finely chop enough celery to suit your preference for crunch in the salad. Also, finely chop the green or red onion.
Step 3
To the bowl with the salmon, add the finely chopped celeryand onion. Add ½ tbsp. mayonnaise.
Step 4
Stir in 1 tbsp. dill, adjusting the amount based on whether you’re using fresh or dried. Season with black pepper and lemon juice to taste.
Step 5
Fresh dill typically has a more intense flavor, so you might use less if it’s fresh.
Step 6
Gently mix all the ingredients.
Step 7
After mixing, taste the salad and adjust any seasonings as needed.
Step 8
It can be served on a bed of lettuce with sliced cucumbers. Enjoy!
