Description
This Healthy Salmon Salad with Avocado and Greek Yogurt is a quick, nutritious, and delicious meal perfect for a light lunch or snack. Combining protein-rich canned salmon with creamy avocado and tangy Greek yogurt, this salad is enhanced with fresh dill, crisp celery, and a hint of lemon. It’s versatile and can be enjoyed on sandwiches, toasts, or wraps.
Ingredients
Scale
Salmon Salad Ingredients
- 150 grams canned salmon, drained (approx. 5 ounces; or use cooked salmon)
- 1/2 medium-sized ripe avocado
- 1/4 cup plain Greek yogurt
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
- 1/2 tsp garlic powder
- Juice of 1/2 a lemon
- Salt and pepper, to taste
Instructions
- Combine Ingredients: Add all prepped ingredients—including salmon, avocado, Greek yogurt, celery, red onion, dill, garlic powder, and lemon juice—into a large mixing bowl.
- Mash and Mix: Using a fork or a potato masher, mash the salmon and avocado together until combined but slightly chunky. Stir everything well to ensure the flavors blend evenly. Season with salt and pepper to your liking.
- Serve: Serve the salmon salad immediately or chill briefly before enjoying. This salad pairs wonderfully as a filling for sandwiches, open-faced toasts, pita pockets, lettuce wraps, green salads, or grain bowls.
Notes
- Use wild-caught canned salmon for the best flavor and nutritional benefits.
- Adjust the garlic powder and lemon juice to taste based on your preferences.
- This salad stores well in the refrigerator for up to 2 days; keep covered to maintain freshness.
- For a spicier kick, add a pinch of cayenne or a dash of hot sauce.
- To reduce fat content, use low-fat or fat-free Greek yogurt instead of full-fat.
