Salmon Salad with Lemon and Dill
My family couldn’t believe how delicious this humble salad was. Not only is it inexpensive to make and heart-healthy, but it is so versatile. You can serve it over greens, stuff it in a pita, or eat it on crackers. However you serve it, it’s a super combination of tastes. This recipe is adapted from the HEARTy Salmon Salad recipe from City Harvest food rescue program.
Ingredients
- 15 oz. canned salmon use wild salmon if you can find it
- 4 Tbsp. reduced fat mayonnaise or use plain nonfat or low fat yogurt
- 1 lemon juice only (1/4 cup)
- 1 small bunch dill finely chopped (1/4 cup)
- ¼ – ½ yellow onion finely diced (1 cup) or use celery
- 10 oz. frozen peas thawed
Instructions
- Drain the salmon in a colander and discard any skin or bones (thought they are edible and very healthy if you don’t want to discard them.)
- In a medium bowl, combine the salmon, mayonnaise or yogurt, lemon juice, dill and onions and stir to combine.
- Gently mix in the peas. Serve it immediately or chill the salad until you are ready to serve it, up to 24 hours.
Notes
Do Ahead or Delegate: Juice the lemon, chop the dill, dice the onion or celery, thaw the peas, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add 1/2 - 1 tsp. fresh lemon zest and 1/4 tsp. freshly ground black pepper to the salad.
Tip: Canned salmon has a variety of health benefits (especially if you mash in the skin)! In addition to being an excellent source of vitamin D, a 3.5 oz. serving has over 1,000 mg. of healthy omega-3 fats.
Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 10g, 16%; Saturated Fat: 2g, 9.5%; Cholesterol: 69mg, 23%; Sodium: 568mg, 23.5%; Total Carbohydrate: 13g, 4%; Dietary Fiber: 4g, 15.5%; Sugar: 4g; Protein: 25g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 250kcalCarbohydrates: 15gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 91mgSodium: 532mgPotassium: 581mgFiber: 5gSugar: 6gVitamin A: 647IUVitamin C: 43mgCalcium: 329mgIron: 2mg
Tried this recipe?Let us know how it was!
The State Park Scramble: Easy Camping Recipes
Wednesday 3rd of July 2019
[…] SALMON SALAD WITH LEMON AND DILL** on pita If you can find some small restaurant mayo packets, this needs no refrigeration. Use chopped cucumber or dill pickle relish instead of frozen peas. […]