Ingredients
1 lb cooked salmon (chilled and flaked) or 2 cans (6 oz each) wild-caught salmon
1/4 cup Greek yogurt (plain, non-fat or full-fat)
1/4 cup avocado oil mayonnaise
2 tablespoons fresh dill, finely chopped
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Step 1: Flake the chilled salmon into a large bowl, ensuring pieces remain chunky for better texture.
Step 2: Add the diced celery, red onion, and freshly chopped dill to the salmon.
Step 3: In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
Step 4: Pour the dressing over the salmon mixture and gently fold together with a spatula until evenly coated.
Step 5: Refrigerate for at least 30 minutes before serving to allow the flavors to meld together perfectly.
Notes
For the best flavor, use fresh lemon juice rather than bottled. If using canned salmon, look for 'skinless and boneless' to save time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 65mg