A delicious and vitamin-packed alternative to tuna salad, this salmon salad is made with tangy pickles, low-fat yogurt, and a bit of creamy mayonnaise.
Salmon Salad Mix
Ingredients
1 can (14.75 ounce) salmon, drained
¼ cup pickle relish (dill or sweet) or chopped pickles
¼ cup nonfat or low-fat plain yogurt
2 Tablespoons mayonnaise
2 Tablespoons lemon juice (about ½ lemon)
Directions
- Wash hands with soap and water.
- In a medium bowl, break up salmon and skin and mash small bones with a fork.
- Add relish, yogurt, mayonnaise and lemon juice. Mix together until well combined.
- Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
- Refrigerate leftovers within 2 hours.
Notes
- Small salmon bones are soft after canning. They can be mashed and eaten for more calcium.
- Salmon skin is also soft after canning. Stir it in for healthy fats (omega-3 fatty acids).
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Comments
Middle students loved this recipe! They had fun chopping up pickles plus the green onion and radishes we added. We ate this on whole wheat tortillas with grated jimica and lettuce. Super yummy and fast!!!