Simple Salmon Salad
Makes 1 Serving
Macros: 385cal, Fat 27g, Carbs 4g, Fibre 1g, Protein 31g
113g Canned Wild Salmon (drained)
2 Tbsps Mayonnaise
1 1/2 Tbsps Lemon Juice
1 Celery stalk (finely chopped, optional)
1 Green Onion (chopped, optional)
Sea Salt & Black Pepper (to taste)
Add the salmon, mayonnaise, and lemon juice to a bowl and mash with a fork until well combined. Stir in the celery and green onion (if using).
Season with salt and pepper and additional lemon juice if needed. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add fresh or dried herbs, mustard, chopped pickles, or garlic.
Serve it with: Use as a filling for sandwiches or wraps, on top of salad greens or on top of crackers or cucumber slices.
No Salmon: Use canned tuna or sardines instead.
No green onion: Use red onion instead.
No Celery: Use cucumber, bell pepper, or radish.
No Mayonnaise: Use yogurt or mashed avocado instead.