Man, it ain’t pretty, but it sure is delicious.
This salmon salad is one of my absolute favorite summer lunches. It comes together in practically no time, is packed full of protein, healthy fats and Omega-3s and is incredibly versatile. I like to serve it on top of a garden salad (like in the photos), but it’s also amazing sandwiched between two pieces of bread, served as a dipper for whole grain crackers, or in a big dollop on top of a fresh-from-the-garden sliced tomato. Yum.
The key to making this delicious is a nice can of salmon. My Canadian mama-in-law would tell you that only Canadian wild salmon will do. And I have to agree, it is in-freaking-credible. But here in Indiana, we don’t have much (okay, any) access to cans of Canadian salmon, so we have to with what we got. And we got Alaskan sockeye salmon from Trader Joe’s.
I actually really like this salmon. The flavor is strong and tasty without being overwhelmingly fishy. You’ll always find bones in cans of salmon, but the bones in this salmon are limited and edible (just mush ‘em up with the salmon).
If you aren’t a huge salmon fan, you can also try this mixture with other canned fish (tuna, sardines, etc.) but salmon is where it’s at for healthy fats, protein and Omega-3s. If you don’t eat salmon, you are missing out one of the world’s healthiest foods!
My Favorite Salmon Salad
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes: 2-4 servings
- 7.5 ounce can salmon, drained and mashed with a fork
- 2 green onions, sliced thin
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 ripe avocado
- Salt and pepper, to taste
- Mix all ingredients together until well-combined.
- Serve salad over a bed of greens, with crackers for dipping or on a sandwich.