Description
A delicious and healthy Salmon Salad with creamy avocado and crunchy veggies, perfect for a light meal.
Ingredients
- 2 (6-ounce) cans of wild-caught salmon, drained and flaked
- 1 ripe avocado, peeled and pitted
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup diced cucumber
- 1 cup diced bell pepper (any color)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- 4 cups mixed salad greens
Instructions
- In a medium bowl, combine the flaked salmon, diced cucumber, diced bell pepper, diced red onion, and chopped parsley. Mix well to combine.
- In a separate bowl, mash the avocado with a fork until smooth. Add the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until well combined and creamy.
- Pour the avocado mixture over the salmon and veggie mixture. Gently fold together until everything is well coated.
- Serve the salmon salad over a bed of mixed salad greens. Enjoy immediately or chill in the refrigerator for 30 minutes for a cooler serving.
Notes
- For added crunch, toss in some diced celery or shredded carrots.
- Substitute the salmon with canned tuna or cooked shredded chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg