Salmon Salad makes a great lunch treat. I like mine as stuffed cucumber. Lemon juice and olive oil replace mayonnaise or yogurt.
Today Festive Foodies are focusing on Lunch Inspiration!
Schools are starting back soon. Let’s inspire everyone with a lunch – either to bring back to school or to jazz up their workday lunch routine.
Lunch often means sandwiches or salads. I find eating bread mid-day isn’t my best choice. I like an alternative to a salad with greens once in a while. Stuffed tomatoes are good. Cucumbers are even better! You get that crunch factor in!
Skipping creamy dressing works too for me. Olive oil and lemon make a delicate, tasty dressing. This recipe works well with tuna, too!
Thanks Liz from Books ‘n Cooks for hosting our event!
Salmon Salad
Salmon Salad
Ingredients
- 1 packet salmon, 5 ounces
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 cup chopped celery
- 1 tbsp chopped celery leaves
- 1 tbsp diced chives
- 1 tbsp chopped parsley
- 1/2 tsp pink Himalayan salt
- 1/2 tsp dill
Instructions
- Stir together salmon, celery, chives, parsley, dill and celery leaves. Add lemon juice, oil and salt. Stir. Serve chilled.
12 Responses to Salmon Salad