Mediterranean Salmon Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 (170g) cans wild caught salmon, drained
02 -
1 large avocado, sliced
03 -
1/3 cup red onion, thinly sliced
04 -
1 cup sun-dried tomatoes, drained
05 -
½ cup feta cheese, crumbled
→ Dressing
06 -
½ cup plain Greek yogurt or mayonnaise
07 -
2 tablespoons fresh lemon juice
08 -
½ teaspoon garlic powder
09 -
1 teaspoon dried dill
10 -
½ teaspoon sea salt
11 -
¼ teaspoon black pepper
# Instructions:
01 -
Drain the canned salmon thoroughly and transfer to a large mixing bowl.
02 -
Add the sliced avocado, thinly sliced red onion, drained sun-dried tomatoes, and crumbled feta cheese to the bowl with the salmon.
03 -
Add the Greek yogurt (or mayonnaise), fresh lemon juice, garlic powder, dried dill, sea salt, and black pepper to the bowl.
04 -
Gently toss all ingredients together until well combined and creamy. Taste and adjust seasoning with additional sea salt or lemon juice if needed.
05 -
Serve as is, on top of a green salad, as a sandwich filling, or wrapped in romaine or butter lettuce leaves for a low-carb option.
# Notes:
01 -
This Mediterranean-inspired salmon salad is perfect for meal prep and keeps well in the refrigerator for up to 3 days.
02 -
For best flavor, allow the salad to chill for at least 30 minutes before serving to let the flavors meld.