Salmon Salad Mix
Notes
Recipe Notes
- Small bones are soft after canning. They can be mashed and eaten for more calcium.
Ingredients
1 can (14.75 ounce) salmon, drained
¼ cup pickle relish (dill or sweet) or chopped pickles
¼ cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 tablespoons lemon juice (about 1/2 lemon)
Instructions
1. Remove skin and large bones from salmon. In a medium bowl, break up salmon and mash small bones with a fork.
2. Add relish, yogurt, mayonnaise and lemon juice.
3. Mix together until well combined.
4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
5. Refrigerate leftovers within 2 hours.
Notes
- Small bones are soft after canning. They can be mashed and eaten for more calcium.
Comment
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!!!