:max_bytes(150000):strip_icc()/9333601-85031483af2f4c1084b6165c34e8b8df.jpg)
This salmon salad is very quick to make and great on a bed of lettuce, on an avocado half, or eaten as a sandwich on focaccia bread.
Ingredients
- 2 (6 ounce) cans pink salmon, drained
- ½ cup finely sliced green onions
- ½ cup finely chopped celery
- ¼ cup mayonnaise
- ¾ teaspoon lemon juice
- ¾ teaspoon dried dill or to taste
- ¾ teaspoon seasoned salt or to taste
Directions
Step 1
Combine salmon, green onions, celery, mayonnaise, and lemon juice in a bowl until well combined; season with dill and salt to taste.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat3g | 15% |
| Cholesterol43mg | 14% |
| Sodium571mg | 25% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein20g | |
| Vitamin C4mg | 18% |
| Calcium211mg | 16% |
| Iron1mg | 6% |
| Potassium333mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/281580-Mediterranean-Salmon-Pasta-Salad-2000-1fa9878d3c78454b8d72dbede2f6a43c.jpg)
:max_bytes(150000):strip_icc()/9441254-9ab1826c1ac1473bb49601fba7d71b23.jpg)
:max_bytes(150000):strip_icc()/seattle-smoked-salmon-salad_meredith-31a914fe7f08488e9bd424b4935af59e.jpg)
:max_bytes(150000):strip_icc()/9366426-989fcb576c00440d985d9cac3bac7dc4.jpg)
:max_bytes(150000):strip_icc()/Shrimp-and-Crab-Seafood-Salad-Chef-Mo-2x1-1-e0ba5976c4c4422b8eb3789e19bb0bf4.jpg)
Leave feedback about this