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This protein-packed salmon salad mix takes only 10 minutes to make!
Yield
2 cups
Prep time
10 minutes
Ingredients
1 can salmon (14.75 oz, drained)
1 cup pickle relish (dill or sweet or chopped pickles)
1 cup plain yogurt (nonfat)
2 tablespoons mayonnaise (light)
2 tablespoons lemon juice (about 1/2 lemon)
Steps
1. Remove skin and large bones from salmon. In a medium bowl, break up salmon and mash small bones with a fork.
2. Add relish, yogurt, mayonnaise and lemon juice.
3. Mix together until well combined.
4. Chill before serving. Serve on a bed of salad greens or use as a sandwich filling.
5. Refrigerate leftovers within 2 hours.
Notes
Small bones are soft after canning. They can be mashed and eaten for more calcium.
Meal Type:
Lunch
Category:
30 Minutes or Less, Kid-Friendly
Food group:
Protein
Season:
Spring, Summer, Fall
