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).
You might also like...
Brown Rice with Corn and Beans

Brown Rice with Corn and Beans
This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Curried Pumpkin Soup

Curried Pumpkin Soup
A one-pot recipe with creamy pumpkin and warming spices make this a comforting meal that is ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
West African Peanut Soup

West African Peanut Soup
A quick-to-make soup recipe with warm curry spices, chicken breast and a hint of red pepper.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 cups
Split Pea Soup

Split Pea Soup
Simple 5-ingredient split pea soup. Hot, creamy and comforting on a cold day.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
9 Cups
Chimichurri

Chimichurri
This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Southern Seasoning

Southern Seasoning
This spicy seasoning mix combines flavors to create savory meals with heat. Good with soups, stews and vegetables or use as a dry rub for meat, fish and poultry.
Prepare:
5 minutes
Makes:
about 1/2 cup
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!!!