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Healthy Avocado Salmon Salad

Ingredients

  • 2 cans wild-caught, boneless, skinless, Alaskan pink salmon (otherwise, bake + cool a medium-sized filet of Pride of Bristol Bay sockeye salmon)
  • 1 small small ripe avocado (or 1 heaping tbsp mayo)
  • 1 tbsp dijon mustard
  • 2 tsp minced garlic
  • 1/4 cup capers
  • 3 tbsp fresh dill
  • juice of 1 lemon
  • cracked black pepper and red chili flakes to taste  (optional)

Instructions

  • In a large mixing bowl, add the canned / cooled salmon and pitted avocado. Mash together.
  • Into the large mixing bowl, add your dijon mustard, minced garlic, and lemon juice. Mix together. Fold in your capers, chopped dill, black pepper, and red chili flakes.
  • Place the mixing bowl into the freezer for 10 minutes (or into the fridge for 30 minutes). Serve chilled.
  • This serves 2-4 people, but it can be enjoyed as leftovers the next day (just store in an air-tight container in the fridge).

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.