Healthy Salmon Salad with Avocado and Greek Yogurt Recipe
This Healthy Salmon Salad combines protein-rich canned salmon with creamy avocado and tangy Greek yogurt for a nutritious and flavorful dish. With fresh celery, red onion, and dill, it offers a crunchy, herbaceous twist, making it perfect for sandwiches, wraps, or as a light meal on its own. Ready in just 20 minutes, this salad is a quick, healthy option packed with healthy fats and lean protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- Approx. 150 grams canned salmon, drained (approx. 5 ounces; or use cooked salmon)
- 1/2 medium-sized ripe avocado
- 1/4 cup plain Greek yogurt
- 1/2 cup diced celery (approx. 2 stalks)
- 1/4 cup diced red onion
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon garlic powder
- Juice of 1/2 a lemon
- Salt, to taste
- Pepper, to taste
Instructions
- Combine Ingredients: Add the drained canned salmon, diced celery, red onion, chopped fresh dill, Greek yogurt, garlic powder, and lemon juice into a large mixing bowl.
- Mash and Mix: Using a fork or potato masher, mash the salmon and avocado together until combined but still slightly chunky. Stir all ingredients well to ensure even distribution of flavors. Season the mixture with salt and pepper to taste.
- Serve: Serve the salmon salad immediately or refrigerate to chill. Enjoy it as a filling for sandwiches, open-faced toasts, pita bread, lettuce wraps, atop green salads, or mixed into grain bowls for a wholesome meal.
Notes
- Use either canned salmon or cooked fresh salmon; if using fresh, ensure it is flaked and cooled.
- Adjust garlic powder and lemon juice to suit your taste preferences.
- This salad is best consumed within 1-2 days when refrigerated.
- For a spicier kick, add a pinch of cayenne pepper or your favorite hot sauce.
- To keep the avocado from browning, add lemon juice right after mashing.
